Crispy chicken skin or chicken cracklings

Ingredients for 2 servings:

• 4 chickens, skin only
• some salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

When I make chicken soup, I always have leftover skin. To avoid throwing it away, I do the following: Place the peeled, raw chicken skin fat-side down in a non-stick pan, smooth it out, and then place a suitable pan or something similar on top to weigh it down and flatten it. Only then do I heat the pan. Render the fat over low to medium heat, turning the skins once or twice, and don’t let them get too hot, or they’ll burn. Remove from the pan and drain on kitchen paper. Sprinkle with salt and serve warm immediately. It takes a bit of practice; I only managed it the second time. Version 2: Cut the chicken skin into small cubes and gradually render the fat in a hot pan; you can catch this and use it for something else later. The cracklings or greaves will turn light brown and crispy over time; you need a lot of attention to prevent them from burning. Drain on kitchen paper or squeeze out the excess water, add salt, and serve with mixed bread.