More than 10 lbs of chicken thighs skinned and deboned for AdoboAidTO. What to do with the discards? Ask the butcher at Sanagans to vacuum pack them, of course, for future use in the kitchen. The skin makes sinfully crunchy chicharron that’s great as a pulutan (like tapas) with beer or cocktails! And the bones make a better broth than you can ever buy in the grocery, just what you need this winter to make a hot bowl of chicken arroz caldo (Filipino rice porridge), or chicken noodle soup. It’s always handy to have chicken broth in the fridge anyway.
I shared some chicken chicharron with a friend last night and got a tweet about how she crushed it over her sunny side up, which she then liberally anointed with Diablos Fuego Hot Sauce. So many ways to crunch a chicharron, if you ask me. How about smothering it with maple syrup? Candied bacon, you’ve met your match!
How-To: Defrost chicken skin. Flatten individually on oven rack. Lightly sprinkle with salt and pepper. Bake (I hate frying) at 350F for about 40 minutes or until desired brownness and crispness. Remove from oven and drain on paper towel. Keep uncovered until thoroughly cooled, to keep crispness. Can be kept for a couple of days without refrigeration. If needed, re-crisp by reheating in oven (I use the oven toaster for small batches) and draining on paper towel again. Best served with a dipping of vinegar and bird’s-eye chilli. The vinegar cuts the grease, so munch on.
(Thanks, Catherine Mangosing, for the chicharon-on-egg photo. Beautiful!)