It was cheaper for me to buy chicken fillets with the skin on, than to have them with the skin off. I didn’t need them in what I was cooking, and didn’t what to just chuck them away. When having a roast chicken, the best bit is the crispy skin… so can I do this by itself?

I covered them with some sesame oil and a sprinkling of sea-salt, put them on some tin-foil*, and put them in a low oven (about 150ish) for about 10ish minutes to crisp up. This is when I forgot about them and turned the oven off, without turning the fan off… I’m not sure if this effected things. When I did remember about them, about an hour later, they came out as the pictures show. They were a little too dry, but I think if I took them out at around the 12-13 minute mark, they would have been perfect.

* I’m going to tell you that it was to reflect the heat to the underside, rather than me being lazy and wanting to save on some of the washing up.

Tags: chicken, experment, food, scratchings, sesame

This entry was posted on Monday, December 21st, 2009 at 2:19 pm You can leave a response, or trackback from your own site.