Gribenes | Roast Chicken Skin
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Gribenes | Roast Chicken Skin
Description
To prepare Gribenes, chicken skins cut into pieces are roasted in a pan with sprigs of fresh thyme and chicken stock at a moderate temperature. Roasting for 30 to 40 minutes with occasional stirring renders the fat and crisps the skins. After draining the rendered fat (schmaltz) for later cooking use, the skins return to the oven to crisp further for an additional 12 to 20 minutes.
The finished skins are sprinkled with sea salt to taste and have a texture similar to the crispy skin of roast chicken. They can be eaten as a snack or used as a flavorful ingredient or topping. The rendered schmaltz captured in the pan is valuable for cooking other dishes.
Ingredients
- 3 prigs thyme fresh
- 9 ounces chicken skin (available from most local butchers), cut into pieces
- 3 tablespoons chicken stock or canned chicken broth, homemade
- salt to taste, sea salt
Instructions
- Preheat the oven to 350°F (177°C).
- Toss the thyme sprigs in a roasting pan and plop the chicken skins on top. Add the chicken stock, and roast, uncovered, until the skins are nearly crisp, 30 to 40 minutes, stirring or flipping the chicken skins every 10 minutes.
- Drain the fat, called schmaltz, and save. It's great to cook with.
- Return the pan to the oven until the chicken skins are crisp, 12 to 20 minutes more. (Note, the chicken skins will be more like the crisp skin on a roast chicken than the puffed skin of pork rinds.) Lavish with salt to taste. Originally published September 16, 2014.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 609kcal | 30% |
| Carbohydrates | 1g | 0% |
| Protein | 67g | 134% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 350mg | 117% |
| Sodium | 411mg | 17% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.