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 Post subject: Chicken Salt
PostPosted: Mon Sep 19, 2016 6:18 pm 
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Posts: 935
This recipe for "chicken salt" caught my eye, and I am making it as directed, but I can't figure out WHY it is directed that way. So you roast the chicken skin, which are nice and crispy by the end of roasting, then you boil them, and boiled them almost dry, and then you dehydrate them. Anyone want to take a guess what all the steps are for?

Also, I made "chicken butter" with the rendered fat it might be the best thing I have ever put in my mouth. The skins are dehydrating so the jury is still out on the salt.

--Lisa


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 Post subject: Re: Chicken Salt
PostPosted: Mon Sep 19, 2016 8:27 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
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Location: Ottawa, ON
My guess is that the roasting gets rid of fat + gives roasted flavour, the boil in stock gives intense chicken-y flavour, then the dehydrate, well that one is obvious.


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 Post subject: Re: Chicken Salt
PostPosted: Tue Sep 20, 2016 12:03 am 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5129
Location: Portland, OR
Lisa:

That's ... very strange. Seems to me that blanching, then frying, the chicken skin would work better and be 1/3 the effort. Heck, you could probably even use the microwave.

Related to this:
http://hot-thai-kitchen.com/crispy-chicken-skin/

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 Post subject: Re: Chicken Salt
PostPosted: Wed Sep 21, 2016 6:41 am 
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Location: Ottawa, ON
It might be pretty difficult to get browning if you blanch first.


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 Post subject: Re: Chicken Salt
PostPosted: Wed Sep 21, 2016 10:26 am 
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Joined: Sat Dec 20, 2008 5:35 am
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Location: Regina, Saskatchewan, Canada
OKAY, this is just too evil to ignore :mrgreen: :lol:
I'll try to make it this weekend. I'll use Costco bbq chickens, my chicken broth and adhere to the rest of it. Seems like a recipe designed for a Vita-Mix :!: :!: :twisted:

Not using a commercial broth may lower the salt level but that should be easy to remedy.
THANKS!


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 Post subject: Re: Chicken Salt
PostPosted: Wed Sep 21, 2016 4:58 pm 
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The salt isn't bad. My husband said it tasted like powdered bouillon, but I will find uses for it. It does make quite it a bit, a least a pint jar.

Wino, if you are going to do it, do yourself a favor and start from scratch and make the chicken butter as well. For my money it the much more worthwhile item. You can sub molasses if you can't find sorghum syrup. That was really good. I used high fat European butter and I was licking the spoon.

--Lisa


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 Post subject: Re: Chicken Salt
PostPosted: Wed Sep 21, 2016 9:25 pm 
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Location: Regina, Saskatchewan, Canada
My error on that, I overlooked the chicken butter recipe... :shock: :? :oops:

Of course you are correct - - - Note to Wino: follow the recipe, then adapt.

The Fuzzy can't possibly object to either recipe; there ain't enough fowlness to ruffle even his feathers :lol: :roll:


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 Post subject: Re: Chicken Salt
PostPosted: Thu Sep 22, 2016 4:16 pm 
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I used the chicken salt to today to sautee some mushrooms and spinach for l lunch. I did add a nice kick of unami to the dish even with nothing else added. I never make fries at home, but this will find a place in the larder at least until the batch is gone. I don't know that I will make it again, but it is useful.

The butter though...

--Lisa


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