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My family grew up poor and we didn’t throw away good food, and we sure didn’t throw away the parts of the chicken that provided the greatest taste. So what do we now do with the chicken skins that are removed from the chicken used in other recipes? The Atkins diet allows us to eat these skins; and this recipe makes them into a wonderful snack.
4 small cloves garlic
1 cup red wine vinegar
1/2 tsp black pepper
Skins from 4 chickens.—(Sometimes the soft skins may be removed from chicken that is already cooked.)
Salt to taste
How To Prepare:
In the blender, combine the garlic, vinegar and pepper and process on low until the garlic is pureed. Transfer to a baggie that can be sealed. Cut the skin from the chickens in one inch wide strips using a sharp knife, and then cut these strips into 2 inch slabs. Add the skins to the mixture in the baggie. Stir periodically to coat and marinate. Chill for at least 8 hours or overnight
Remove the skins from the marinade and pat dry with a paper towel.
In a large skillet or wok, pour olive 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 paper towels. Sprinkle with salt and serve warm.
Note: The skin from any other fowl could be substituted.
Number of Servings:
Carbs per serving - include all nutritional information if known: