- 1
Ingredients
- 180 g chicken skin, trimmed
- 270 ml chicken stock
- 80 g mushroom powder
- 180 g kosher salt
- 20 g white pepper
- 45 g sea salt
- 20 g garlic powder
- 20 g onion powder
Preparation
Step 1
we finally decided to make it.
We make ours with roasted chicken skins: We roast them and render out most of the fat; we braise them in reduced chicken stock for about an hour, just ’til all that liquid is dissipated; and then we dehydrate the skins in the oven overnight. When they’re completely dried out, we grind them and mix them with dehydrated-mushroom powder, sea salt, kosher salt, white pepper, garlic powder, and onion powder.
It’s good on everything, not just fish and chips. I sprinkle it on roasted beets, and it’s amazing on sautéed mushrooms. And obviously chicken—we season our rotisserie chicken with a little bit of the chicken salt just before it’s served
Makes 1 lb
Heat the oven to 350° F. Place the chicken skins on a baking sheet and roast until golden, about 25 minutes. Strain off the rendered chicken fat.
Place the roasted chicken skins in a pot with the chicken stock and simmer until all the stock is reduced, about 1 hour and 15 minutes.
Remove the skins from the pot and place in dehydrator overnight, or in an oven heated to 150ºF for 4 hours.
Place the mushroom powder in a food processor and blitz until it becomes super fine—it should resemble fine table salt. Remove the powder from the food processor and reserve in a bowl.
Place half of the kosher salt and half of the chicken skin in the food processor and blitz until fine. Repeat with the second half of the kosher salt and the chicken skin, as well as the sea salt.
Combine all of the powders in a medium bowl, and mix well. Store in an airtight container.