I really enjoy chicken skin and its qualities: crispy, salty, rich, and simple. My problem is I cannot get enough of the skin. I mean, I made chicken skin sandwiches over the weekend. The crispy skin from the thigh wrapped around mozzarella with green onions and marinated tomatoes. My blue heaven. I have been trying to make chicken skin more accessible to others. Today, we got one step closer: chicken skin crackers. In baking these crackers, we captured many of the skin’s inherent qualities while shaping it as a cracker rather than pure skin. Here is the result; I am quite happy with it—we shall see where it goes. To see the cracker in use, check out the Chicken Photo Album.
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