You guys already know that flavoured salt is a great way to flavour blast your meal, but chicken salt may take things to a whole new level.
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As every Australian knows, chicken salt is the ultimate savoury seasoning. To make chicken salt, roast skins in a hotel pan at 175C until they’re all brown and roasty. Strain off the fat and simmer the skins in stock until it reduces completely, then dehydrate the skins. (You can either chuck ’em in a dehydrator overnight, or in an oven for four hours at the lowest temperature possible.)
After the skins are dried into concentrated, super flavourful crisps, toss them into the food processor with salt and pepper, mushroom powder, garlic powder and onion powder. (Click link below for exact amounts.) Once everything is combined, store in an airtight container and sprinkle on anything you think would benefit from a boost of chicken-y, salty goodness. French fries are a classic option, but vegetables, popcorn and even chicken itself good benefit from the magic that is chicken salt.
Chicken Salt [Lucky Peach]