Crispy Chicken Skin

We love crispy chicken skin and hate food waste. That's why we always buy whole chickens, and here we have a recipe for crispy skin that is made separately from the chicken meat.

Why is it smart to prepare the chicken skin on its own?Firstly, many Danes buy their chicken meat in packs of 2 fillets. Typically, a whole chicken doesn't cost much more, and here you get the entire bird along with the delicious skin.Read more butchering a chicken and what you can use the rest of the chicken for.

Start by preheating the oven to 225 degrees Celsius (437 degrees Fahrenheit) (convection).

When you have removed the chicken skin, place it on a cutting board with the outside facing down.

Use a paring knife to scrape away the excess fat/membranes from the skin, as this will make it difficult for the skin to become crispy.

Once you have scraped away as much fat as possible from the skin, place it on a baking sheet with parchment paper. The skin should be evenly spread out, and you can cut along the edges to ensure the skin is evenly distributed.

Sprinkle a little salt on the skin.

Place another piece of parchment paper on top and then another baking sheet. This ensures that the skin doesn't puff up during cooking.

Bake it for about 20-25 minutes in the oven, then take it out and place it on paper towels to drain excess fat.

The skin is now ready.