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1 cup red wine vinegar
4 small cloves garlic
1/2 teaspoon black peppercorns -- crushed
skin from 4 chickens
How To Prepare:
In the container of a blender, combine the vinegar, garlic and peppercorns and process on low until the garlic is pureed. Transfer to a bowl. Cut the skin from the chicken in good sized strips using a sharp knife, add the skins to the mixturee. Stir gently to coat and chill for at least 8 hours.
Lift the skins from the marinade and pat dry with paper towels.
In a large skillet or wok, pour oil to the depth of about 1/4 inch and heat over medium-high heat until hot. In batches, cook the skins for about 5 minutes, until crispy. Drain on peper towels, sprinkle with salt and serve warm.
Carbs per serving - include all nutritional information if known: