You either love or hate them , crips chicken skins, but most poeple love the crisp skin on a roasted chicken and wouldn’t dream of not eating them.. Some people love them so much that after they have removed the skin of a chicken, they roast them in the oven and use them in salads.. As a matater of fact, the man who made this recipe is the owner of the world famous restaurant NOMA here in Copenhagen. After removing the skin and roasting it in the oven, it can be used in salads or garnish for all kinds of dishes. They can be frozen and reheated a few seconds in the mircowave. There is no nutrition in these skins, they just taste great.
Here is a nice salad using raw asparges, crisp chilcken skins and a dressing consisting of heavy cream and freshy squezzed lemons.
ASPARGUS WITH CRISP CHICKEN SKINS SALAD
4 appetizers or lunch servings
Skin from a chicken, not necessarily in one piece, coarse salt, 16 spears green asparagus (white aspargus taste good too) trimmed, 2 heads butter lettuce, 12 sprigs parsley, 3 oz. mushrooms (or any type of mushrooms are just fine) 5 tbsp. heavy cream, 2 tbsp. lemon, freshly ground black pepper
Preheat oven to 400°F.
To make the chicken skin, trim chicken skin for excess fat and cut into smaller pieces which can lay flat. Place a sheet of parchment paper on a baking sheet pan and place chicken skins on top of paper. Sprinkle with coarse salt. Place another sheet of parchment paper over and set another baking sheet pan over. This will keep chicken skin from curling. Bake 15-20 minutes. Transfer skin to a flat tray. Let cool before breaking them into smaller pieces.
To make the salad, cut asparagus in thin slices with a potato peeler or a mandolin. Rinse lettuce and parsley and tear into smaller pieces. Finely chop mushrooms. Mix cream with lemon juice. Season with salt and pepper and pour over the asparagus, lettuce, parsley and mushrooms.
To serve, divide salad on 4 plates. Sprinkle with chicken skins and black pepper.
Siggested accompaniment: add cooked chicken slices to the salad for a more filling lunch dish.