prep time: 5 minutes
•
cook time: 45 minutes
•
yield: 12 servings
prep time: 5 minutes
•
cook time: 45 minutes
•
yield: 12 servings
1 pound chicken skin and fat
¼ cup diced onions
Minced garlic (optional)
Chopped fresh basil or other herbs of choice (optional)
Fine sea salt and fresh ground black pepper
1. Rinse the chicken skin and fat, pat dry, then cut it into ¼-inch pieces. Place the pieces in a large greased skillet set over low heat. Cover the skillet and cook for about 15 minutes. Liquid fat will start to accumulate at the bottom of the pan. Uncover and raise the heat to medium-low. Cook for another 15 to 20 minutes, breaking the pieces apart with a spatula and stirring until the skin starts to brown and curl at the edges. Remove the pan from the heat.
2. Pour the rendered fat from the skillet into a container, using a fine-mesh sieve to catch any small pieces of skin. Reserve the fat for later use.
3. After collecting the liquid fat, return the cooked chicken skin and fat to the skillet. Add the onions, garlic (if using), and herbs (if using) to the skillet. Season to taste with salt and pepper.
4. Turn the heat to medium and sauté the mixture for 15 to 20 minutes while stirring, until the pieces are dark brown (not black!) and crispy. Remove from the skillet and drain on a paper towel. Season again with salt and pepper to taste. Store the croutons in an airtight container in the fridge for up to 3 days. Reheat in a preheated 400°F oven or toaster oven for 3 minutes.
