recycling roast chicken skin (sub for fried onions on casseroles)

[patandchickens]

You know how roast chicken (or turkey, or whatever) skin is never as good after the first time?

And you know how there is a certain genre of casseroles that are fairly tasty even if made with healthy substitutions but that depend in large part on those cans of fried onions for topping? (which are addictively yummy, at least if you were raised on them, but sooooo not good for you, not to mention expensive).

Well, I discovered last night in a stroke of inspiration that if you take some cold leftover roast turkey skin, cut it up fine (roll, cut in thin strips, then crosscut into mince), combine with a leftover w/w roll cut into small cubes, and use that as the casserole topping... it cooks up all crispy just like the original onion-ring-topped version (albeit with a different but still very compatible flavor).

Three thumbs up!


Pat, who will never again chuck leftover roast poultry skin into soup

 

[Javamama]

Genius!

 

[Emerald]

Wow I must be the only one that stands at the stove and eats all the turkey skin before the family finds me!
But your new use for it sounds just plain yummy!

 

[miss_thenorth]

Mmmmm! ds and i stand over the bird and pick off the skin before it hits the table, but some areas llike the legs and such never crisp up as nice. Gonna have to try it.

 

[me&thegals]

I used to hog all the skin to myself. Since processing meat birds, I just cannot do skin anymore, but this is a neat idea

 

[Wildsky]

Leftover chicken/turkey skin? Whats this thing you're talking about - never heard of it.