Friday, February 5, 2010

Chicken Skin Bacon

I saw this idea around Thanksgiving time and thought it was an ingenious idea. I used the skin off a precooked rotisserie chicken. The taste is a tiny bit different than real bacon, but it is still delicious and would be a great addition to soups and baked potatoes.

Chicken Skins
Salt & Pepper

Place skins on a baking sheet in a single layer. Sprinkle with desired amount of salt and pepper and bake in 375 degree oven for 10-15 minutes.

No comments:

Post a Comment