A crispy protein alternative that keeps the essence of the BLT but gives it a new crunchy, savory taste is chicken skin. To get that perfectly crispy chin, America's Test Kitchen recommends using the skin removed from bone-in chicken breasts. Then, place it between cooking sheets for baking to get the desired texture. Chef Ilan Hall also adds crispy chicken skin to his BLT instead of bacon, but he has a different cooking method involving schmaltz (rendered chicken or goose fat), per Esquire. Called gribenes, this style of chicken skin is part of traditional Jewish cooking. Swapping out bacon for gribenes isn't something new in Jewish cooking, Hall notes. Crispy, fried chicken skin provides a similar feeling to bacon but is appropriate for a kosher diet.
If frying your chicken skins is the way you want to go versus baking them, Food Renegade recommends using tallow or lard, or any fat that reacts well to heat. When picking out the skins to fry, Eat the Love recommends using pieces from the chicken thigh or breast because they tend to be the best with which to work. If you buy chicken to cook, Eat the Love recommends removing the skins, placing them in a freezer bag, and cooking them when you have a pound. Next time you want to wow your family or just your own taste buds, swap out the bacon in your BLT with some crunchy chicken skins.
The Meaty Ingredient Swap You Should Try For Your Next 'BLT' - Tasting Table
Read More
No comments:
Post a Comment