Chicken Skin

Name: Chicken skin — the thin layer of skin and fat that covers the chicken, which crisps up when cooked, and is the source of much of a roast chicken's flavour, and of its fat. It is sold on chicken pieces, or separately to be rendered or fried into crisps.

Description

Chicken skin is about half fat, which melts as it cooks and bastes the meat, and gives a crisp, golden, savoury crust. It is treasured in dishes such as roast chicken, Hainanese chicken rice, fried chicken, Peking-style roast chicken and yakitori (skewered skin, kawa), and snacks such as chicken skin crisps, a trend in restaurants and a staple of Asian and Southern American cooking.

Chicken fat, rendered as schmaltz, is a traditional cooking fat in Jewish and Eastern European cooking, used for frying and spreading. Compared with butter, chicken fat has less saturated fat and more monounsaturated fat, though it is still high in calories.

Main nutrition value

Chicken skin is high in fat and calories, around half fat, mostly unsaturated, and adds flavour, but little protein.

How best to be consumed

Chicken skin is eaten in moderation, usually crisped.

1. Crisp skin by drying it well, seasoning with salt, and roasting at high heat, or on a rack.
2. Bake or fry strips of skin until crisp, for a savoury snack, in small amounts.
3. Render skin and fat slowly to make schmaltz, for frying and roasting vegetables.
4. Remove the skin after cooking, if you wish to reduce fat while keeping the meat moist.
5. Keep and use the carcass and skin for stock.

Overconsumption could cause…

Chicken skin is tasty, but a source of saturated fat and calories.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
3. Weight gain from eating skin often, since it is very energy-dense.
4. Added salt in seasoned and fried skin snacks.

GroupsChickenPoultry and game birdsHigh saturated fatLow sodium

Related foodsWhole ChickenChicken ThighChicken WingChicken Mince / Ground ChickenChicken DrumstickChicken Liver

Wikipedia — Chicken as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Chicken_as_food