The other night I made a new chicken gumbo-type soup/stew that I’ve been working on for a while. It’s great. More about that later. However, while I was making that, I also made one of my most favorite guilty pleasure snacks EVAR! I learned this by once watching one of the GREATS make cassoulet, a dish that I have yet to work up the guts to try. However, on that particular episode I learned how to efficiently debone a chicken thigh and I learned how to make “cracklins”. They. Are. Heaven.
For this soup, I used 5 chicken thighs, skinned and boned. The skin went on to a nonstick baking pan, and was seasoned lightly with garlic powder, onion powder and a little bit of seasoned salt:
Pop that in a 350 oven for 15-20 mins. No longer than 20. At that point, take it out and turn over the pieces:
All that golden schmaltz (chicken fat) is rendering and things are beginning to smell heavenly. Another 15 minutes or so in the oven:
And, dear God, heaven!
Think crispy, crunchy, chicken-y, yummy, rich. Think chicken bacon. Think mouthwateringly, decadently delightful. They last a total of maybe a minute and every bite is worth it.
Try it. You’ll thank me, hate me or feel both at the same time. The lowly chicken thigh. What a gift!