Learn to cook up this Andrew Zimmern favorite.
For my money, there is absolutely nothing more delicious than crispy chicken skin in a taco. [MUSIC] First thing I do is I run my knife around this part of the dark quarter. On the back side, I make a nice incision so that I can peel the skin back off of the leg. And it just slides up and all I wanna do is clear the leg. That's all I wanna do. Now everyone knows that the way to separate a leg from a high is just to follow that line that's right there You know you could do it with a butter knife That's how simple that is. So now I have A thigh with extra chicken skin, and that's important because we want the chicken skin. So chicken thigh has all this fat, it has this meat. So all I want to do is lift up the bone, right here. It just comes right up. And all I want to do is cut across, And remove this bone with this meat, now this is great for stuck it's great with the legs to add in for saute somethings like that, that leaves you to a perfect portion of meat and skin to make a beautiful taco and all you want to do is just shave that dent. A nice generous springkle of salt. Do not be afraid to salt this well. Don't over squezee you're lime's, the first 80% of lime juice that. It comes out as sweet and tart, the last 20% is bitter. Lime juice, salt, don't be stingy with seasonings, refrigerator 30 minutes. If you notice, 20 minutes, half an hour, you can already see the lie juice and the salt is sort of curing the meat, just dab. Okay. Add a little bit of oil, you don't need much cuz remember you have all of that wonderful. Chicken skin. And we just lay that in flat. Look at that. Brown is the color of the flavor, and brown is flavor. So here we have brown fat, it's like double flavor. Get it. And that really gets it extra, extra, extra crispy. And the ratio of chicken It means the skin is perfect. Alright, I'm going to get the tortilla ready. I can hear it. Yeah. My gosh, check that out. Cheers? Cheers. I mean, what could be better?