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Crispy Chicken Skins with Bourbon Honey Butter

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"If you're like us, you hover around the oven when the bird is about to come out just so you can be the first to saw off a little of the crispy skin before anyone else does. Why wait? Why deny yourself? Just cook up some crispy chicken skins all by themselves and drizzle them with a little Bourbon Honey Butter for a decadently delicious small bite. Or three."

List of Ingredients

â—¦ Skins from 12 chicken breasts
â—¦ 1½ cups kosher salt
â—¦ â…› tsp ground sage
â—¦ Freshly ground black pepper, to taste
â—¦ Bourbon Honey Butter (recipe follows), for serving


Recipe

Preheat the oven to 400° F. Line a baking sheet with parchment paper and set it aside.

In a large bowl, combine the chicken skins and salt. Make sure each piece of skin is completely coated. Set aside for 30 minutes.

Remove the skins from the salt, rinse them under cold water, and pat them dry. On the prepared baking sheet, stretch out the skins flat and season each with the sage and pepper. Top the skins with another piece of parchment paper and another baking sheet to weigh down the skins and keep them from curling as they cook.

Bake on the middle rack of the oven for 30 to 45 minutes, checking after 30 minutes at 5-minute intervals, until the skins are golden brown. Transfer the skins to paper towels to drain. Drizzle with the Bourbon Honey Butter and serve immediately.


Makes 6 servings


Bourbon Honey Butter

◦  ⅓ cup honey
◦  1 Tbsp bourbon
◦  1 dash Tabasco
◦  1 stick unsalted butter, cut into 1-inch pieces
◦  Kosher salt, to taste

In a small saucepan over medium heat, cook the honey until it is reduced by about half. Remove the honey from the heat and add the bourbon and Tabasco. Add the butter, a couple pieces at a time, whisking until it is melted and fully incorporated before adding more. Taste and add salt as needed. Store at room temperature for up to 1 day.


Makes ½ cup