The market · Meat · East Asia, Northern and Central Europe

Chicken skin

Usually thrown away, and among the best things on the bird: rendered slowly, it gives schmaltz and crisps into crackling — gribenes in Jewish cooking, kawa on a yakitori skewer.

rich · savoury · crisp when rendered

What to do with it

Rosa Ibarra's Clarified milk punch, mezcal and pineappleChicken skin would soften its edge Ibu Sari's Sambal ijoChicken skin would soften its edge Kenji Hara's Milk punch, with hojichaChicken skin would soften its edge

Goes with

flaky salt oniontarerice

Knowing it

Where to buy: Ask a butcher for it, often free or nearly — or save it in the freezer from thighs and breasts until you have enough.
Worth knowing: Lay it flat between sheets of baking paper, weigh it down with a second tray, and bake at 180°C for 20–30 minutes until glassy and crisp. Keep the fat that runs off: it's schmaltz.

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