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Chicken Skin

Chicken Skin

If you have a recipe that calls for the chicken to be baked and you have chicken skin, here is a great way to use the skin so that it is crisp and tasty. After removing the skin from the chicken breast, or any other part of the chicken, I bake them first, and place the chicken breasts in when I turn the skin over.

Kosher salt

Dry oregano

Dry sage

Preheat the oven to 350°F.

Place the chicken skin, skin side up on a baking tray.

Season the skin with kosher salt, rosemary, and a bit of sage.

Bake in 350-degree oven for thirty minutes.

After thirty minutes turn the skin over and bake for another fifteen minutes.

Use a fish spatula to carefully remove the chicken skin and place on a paper towel to remove excess fat.

This skin is crispy, and you can use it to go over the vegetables, or just eat it.

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