Chicken crackling is as good as gold!

Chicken skin is packed with flavour and cooks deliciously crispy. Yet it often ends up in the garbage. Instead of throwing it out, roast chicken skin until golden brown and crisp so you can make the most of its distinctive flavour. Either grind it and use to flavour butter to start your stews, or use it as crackling. If you’re preparing chicken and not using the skin, freeze it for later use.

FOR CRISPY CHICKEN SKIN:

Preheat the oven to 200°C. Line a baking sheet with baking paper and grease with nonstick spray. Spread the chicken skin on the prepared baking sheet, ensuring that it doesn’t fold anywhere. Season with a little coarse sea salt and cover with another sheet of baking paper. Put a tight-fitting baking sheet on top and roast for 25-30 minutes or until the skin is golden brown and crispy.