Is Chicken Skin the New Bacon?
While visiting my parents outside Philadelphia over the holidays, I met up with restaurant critic Joy Manning for a Philly restaurant crawl. At Fish—chef Mike Stollenwerk’s second restaurant (the first is the diminutive Little Fish)— I loved the perfectly cooked skate (nicely crusted outside and moist within) served with golden brown spaetzle and a lush parmesan-truffle sauce. But our fishless starter—an otherwise ordinary beet salad—really struck me because of its garnish: crisp bits of chicken skin scattered like croutons.
Since winning Top Chef Season 2, Ilan Hall has talked about the deliciousness of chicken skin. Now, he’s getting all kinds of press for the gribenes sandwich—essentially a BLT with chicken skin standing in for the bacon—that he serves at his new LA spot, The Gorbals.
And what trend would be complete without a David Chang restaurant to legitimize it? Crispy chicken skin garnishes hand-torn pasta with escargot sausage at NYC's still-impossible-to-get-into Momofuku Ko. (Plus David recently created Turkey Cracklings to accompany Turkey Breast with Ginger-Scallion Sauce in F&W's Thanksgiving Leftovers Challenge.)
Another fabulous recipe: chicken tacos from F&W's Marcia Kiesel with a crispy skin garnish.
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