Chicken Skin Chicharon is made by simmering seasoned skin until its own oil renders out, then frying it in that oil until crisp.
50 minutes · Serves 4
Ingredients for Chicken Skin Chicharon
1 kg chicken skin, cut into roughly 3 x 3 inch pieces
1 tablespoon salt
1/4 cup white cane vinegar
1/2 teaspoon freshly ground black pepper
Water, enough to barely cover the chicken skin
How to cook Chicken Skin Chicharon
1.Place the chicken skin, salt, vinegar, and black pepper in a nonstick pot, then add just enough water to cover the skin.
2.Bring to a rapid boil over high heat, keeping the pot uncovered, and cook until the liquid evaporates.
3.Once the pot is nearly dry, reduce the heat to medium and let the chicken skin render its fat, stirring gently from time to time so the pieces do not stick.
4.Continue cooking the chicken skin in its own oil until the pieces turn golden, bubbly, and crisp.
5.Lift out the chicharon, drain well, let it cool slightly so it crisps further, and serve.
