Chicken skin
Chicken skin separated from the meat, high in fat and different from breast meat.
What it offers and why to use it
Chicken skin separated from the meat, high in fat and different from breast meat.
It can be simmered or roasted; cook fully and weigh skin rather than substituting lean-meat weight.
Buy clean chilled chicken skin or remove it from a fresh food-grade chicken. Keep chilled and separate from ready-to-eat foods; follow the original poultry storage period.
Chicken skin separated from the meat, high in fat and different from breast meat.
From shopping to cooking
Choose
Buy clean chilled chicken skin or remove it from a fresh food-grade chicken.
Store
Keep chilled and separate from ready-to-eat foods; follow the original poultry storage period.
Prepare
It can be simmered or roasted; cook fully and weigh skin rather than substituting lean-meat weight.
How to make the most of it
Good pairings
Combine with the ingredients and seasonings of the relevant preparation.
How to substitute it
Use the identified ingredient; substitutions change texture, timing and allergens.
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