There are many things I miss about home, family, beaches, chiko rolls and charcoal chicken. In fact Australians abroad can find most of our creature comforts if we look hard enough. Vegemite, Tim Tams, maybe even a Minty? But the one thing you will never find is chicken salt. Savoury, flavoured salt of the gods, tipped all over chips and the absolute essence of home. But despite the care package of biscuits and sweets we all receive when we're abroad, that obligatory shaker of Mitami’s Chicken Salt just doesn't quite hit the spot. It just never matches up to the local charcoal chicken and chips doused in that beloved salt we all grew up with.
But a few nights ago, I got drunk and purchased a dehydrator on Amazon.
Who does that?
Amazon is dangerous for drunk people.
I have no idea why i bought it. Not a clue. But I had a bunch of chicken skins my housemate had peeled off a pack of thighs he bought so I guess the first logical project was chicken salt. This recipe is literally my favourite thing ever and while I may not be inclined to deep fry a lot of things at home I am definitely inclined to keep an emergency stash of this salt in my handbag.
This recipe is an adaptation of the Lucky Peach chicken salt recipe. I have followed the treatment of the chicken skins but the additional flavouring of the salt is lead purely by my own recollection of my beloved local charcoal chicken flavoured salt. The best thing about this, is that it packs maximum old school chicken shop flavour with no weird additives, msg or e numbered nasties. It’s a life saver.
Chicken skin, trimmed of all fat from 8 chicken thighs.
1.5 cups organic chicken stock, I used ¾ kallo organic reduced sodium stock cube
½ tsp garlic granuals
1 tsp onion salt
½ tsp dried thyme
¾ tbs sugar
6 tbs salt.
Scrape all the fat off the chicken skins and roast in a 160C oven until golden brown.
Strain off the fat and then simmer the skins and reduce in the stock until the pot is nearly dry, about an hour and half. Remove the skins and if you have a dehydrator, dry them until brittle (60C overnight) or dry in an oven with the door ajar for 4 hours at its lowest temp.
Blitz the skins in a food processor with the onion powder, garlic, thyme, sugar, and sea salt. It will be a bit chunkier that what you’re used to, but it doesn’t matter, sprinkle over chips and whip out some Kleenex and a fresh pair of undies. You’re welcome.