Matt Orlando's Confited Chicken Skins

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

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

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon