My F&W
quick save (...)
Trendspotting

Matt Orlando's Confited Chicken Skins

Confit Chicken Skin

Chef Matt Orlando's confited chicken skins. Photo © Line Klein

In Copenhagen, one of the world's hottest restaurant cities, Amass chef Matt Orlando has created a dish everyone's talking about.

When most cooks think about chicken skin, they're wondering how to make it as crisp as possible. Matt Orlando, former right-hand man to Noma's René Redzepi, had other ideas. He decided to stack as many chicken skins as possible (from 70 to 140), then blast-freeze them before slowly cooking overnight to render the fat. The result is a rich, terrine-style dish that tastes like it's made from the meatiest, juiciest chicken wings. Orlando serves it with tart lemon-marinated burnt kale and pearls made from nut cream. "Stacking skins is time-consuming; the whole kitchen pitches in," he says. amassrestaurant.com

Related:
Best Chicken Dishes in the U.S.
Copenhagen Travel
Best Restaurant Dishes of 2013

You Might Also Like powered by ZergNet

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.