Don’t get me wrong, it’s not an adjective I scoff at or am ashamed of, but ultimately I do have a disgusting appetite. There are no food groups I ostracise and there is no plate I would question on offer. You offer it, I’ll try it. This delicious snack here is testament to this.
I recall having an ex-partner a few years back really question our relationship when I managed to throw back handfuls of pork scratching without care in a pub in East London. What seemed so casually normal to me was apparently dubious to everybody else however I have a very strong stomach and a very unapologetic appetite and when something tastes so good, I see no reason to pass the chance to taste it.
I love pork crackling and had never really realised that every time I was eating crunchy chicken skin after roasting it that I was indeed, eating Chicken Crackling.
Nigella salts and cayennes her chicken skins, which on any given day would also have been my approach however I am brand loyal to Halen Mon and my stoveside station is always equipped with a little bowl of Chili & Garlic Salt.
Preheat the oven to 180C.
Spread the chicken skins across the rack, stretching them as much as you can (but not to the point of ripping).
Slide them in the oven and roast for 20 minutes until the skins have turned golden and crispy.