I’ve been wrist deep in the business end of chickens all week. I’m on a quest to determine the best way to achieve perfect deep, golden, crispy skin, both for our everyday roast chickens and also for that bird of all birds — the Thanksgiving turkey.
Why? A well-roasted bird makes an undeniably beautiful presentation on your holiday table. Also, of course, the snap of salty, crisp skin with each tender morsel of meat is a little bite of heaven. In the end, we want a bird with tender, flavorful meat, and deeply golden, crispy skin. The goal is to inject the meat with moisture while eliminating it from the skin.
These lacy little crisps are just what you need for an easy and stress-free holiday party.
Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves.
Be warned, however: It’s impossible to eat just one.