Philippine Chicharon Recipes

Chicken Skin Chicharon (Tsitsarong Manok) Kawaling …

WebSep 4, 2021 · Cut into about 4-inch pieces. In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of flexibility. In a deep, heavy …

Rating: 3.5/5(2)
1. In a pot over medium heat, combine chicken skin, vinegar, water, garlic, pepper corns and salt. Bring to a boil. Lower heat and continue to cook until skins render fat and are softened but not falling apart. With a slotted spoon, remove the skin from the pot. Remove any stray peppercorns, garlic and bay leaves and discard. Arrange skins in a single layer on a baking sheet. Place in the refrigerator, uncovered, for about 1 hour or until completely cold. Using a spoon, gently scrape away any subcutaneous fat. Cut into about 4-inch pieces.
2. In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of flexibility.
3. Alternatively, arrange chicken in a single layer on a baking sheet and refrigerate, uncovered, overnight to dry out.
4. In a deep, heavy bottomed pot, heat about 4-inches deep of lard or peanut oil until very hot. Add chicken skins in batches and deep-fry until they begin to puff and start to float. With a slotted spoon, remove from heat and drain on paper towels. Serve with spiced vinegar.

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