How Do I Fry The Chicken Skin Leftover From The Chicken Barley Recipe?

Our answer

Nigella's Chicken Barley (from AT MY TABLE) uses skinless chicken thighs that are still on the bone. Cooking the chicken on the bone in this recipe helps to add to the flavour of the dish. Most chicken thighs on the bone are sold with skin on and it is likely that you will need to buy them this way and remove the skin.

However, rather than throwing the skin away it can be cooked until crisp and then eaten as crackling (sprinkled with a little flaky sea salt) or crumbled over salads to add texture and flavour. The rendered fat can be kept in the fridge for a week and used for cooking other dishes. As there is a fair amount of fat in the chicken skin you can cook the skins in a large frying pan over a medium-low heat, without any additional fat, until the fat has rendered out and the skins are crispy. You may need to flatten them out as they cook, using a spatula. Alternatively, you can put the skins on a baking sheet and roast them in a hot oven (200°C/180°C fan/400°F) for around 20-30 minutes, until crisp and golden.