I really love pork rinds & cracklings, but itâ€™s next to impossible to find any commercial brands that source foraging piggies. Make my own, you say? Iâ€™ve tried that, but it just takes so darn long. When those salty snack cravings hit, sometimes you want instant gratification.
I got the idea while I was braising some chicken quarters the other night. Braising means you brown a piece of meat in a skillet and then stick the meat in a pot of liquid. In my humble opinion, chicken skin and liquid do not like each other. The skin gets so soggy, and that is something I do not enjoy munching on. So I pulled the skins off the quarters, and continued on my merry braising way, frying up the skins as a late night snack.
Concerned about Omega 6? My limited research shows chicken skin ranks up there around almonds.
Find the recipe on Food Renegade.