Crackling Chicken

Crackling Chicken

Michelle Tam from Nom Nom Paleo taught me one of her family favourites and I have to say, it quickly became a staple in our household. Simple, delicious and so quick. Thanks Michelle – you rock!

  • serves: 4
  • yields: -
  • prep time: 20 minutes
  • cook time: -
  • contains: -
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • 8 organic free-range chicken thigh fillets skin on
  • 1 tablespoon sea salt
  • 2 tablespoons coconut oil
  • 2 teaspoons seasoning blend of your choice

Method

I always cook up at least a dozen at once so we always have some delicious chicken pieces in the house to run into a mouth-watering salad with avocado and fresh veggies. I sometimes just wrap up couple of thighs, a cucumber and a carrot and pop it into a container and eat it for lunch if I am at work, or we add it to some chicken stock with veggies for a quick soup.

1
Pat the chicken thighs dry using a paper towel. De-bone the chicken using a sharp boning knife or kitchen scissors by starting at the one end, then carefully cutting out the bones, making sure you don’t cut through the meat. Try and stay as close to the bone as possible. When you get the other end, trim around the joint and cartilage and remove the bone. Keep the bones for bone broths.
2
Flatten the chicken thigh flesh with a mullet or a meat pounder to ensure the chicken is cooks evenly. Season the chicken skin with sea salt.
3
Heat a large, heavy-based frying pan over medium-high heat. Melt the fat in the pan and place 4 chicken thighs skin side down in the hot pan. Season the meat side (not the skin side) with your favourite seasoning. If your seasoning doesn’t include salt, you may wish to add a little sea salt to the chicken. Leave the chicken skin to fry, undisturbed for 6 – 8 minutes until crispy and golden brown. Flip the chicken thighs over and cook for 3 minutes or until the chicken is cooked through. Keep warm and repeat with the remaining chicken.
4
Transfer the chicken to a wire rack and rest for 5 minutes.

What you'll need

  • 8 organic free-range chicken thigh fillets skin on
  • 1 tablespoon sea salt
  • 2 tablespoons duck fat
  • 2 teaspoons seasoning blend of your choice

Method

I always cook up at least a dozen at once so we always have some delicious chicken pieces in the house to run into a mouth-watering salad with avocado and fresh veggies. I sometimes just wrap up couple of thighs, a cucumber and a carrot and pop it into a container and eat it for lunch if I am at work, or we add it to some chicken stock with veggies for a quick soup.

1

Pat the chicken thighs dry using a paper towel. De-bone the chicken using a sharp boning knife or kitchen scissors by starting at the one end, then carefully cutting out the bones, making sure you don’t cut through the meat. Try and stay as close to the bone as possible. When you get the other end, trim around the joint and cartilage and remove the bone. Keep the bones for bone broths.

2

Flatten the chicken thigh flesh with a mullet or a meat pounder to ensure the chicken cooks evenly. Season the chicken skin with sea salt.

3

Heat a large, heavy-based frying pan over medium-high heat. Melt the fat in the pan and place 4 chicken thighs skin side down in the hot pan. Season the meat all over with your favourite seasoning. If your seasoning doesn’t include salt, you may wish to add a little sea salt to the chicken. Leave the chicken skin to fry, undisturbed for 6 – 8 minutes until crispy and golden brown. Flip the chicken thighs over and cook for 3 minutes or until the chicken is cooked through. Keep warm and repeat with the remaining chicken.

4

Transfer the chicken to a wire rack and rest for 5 minutes.

  • standard
  • autoimmune