Smoked Chicken Skin & Pasta

[Bud J]

Well, we all know how flavorfull smoked chicken skin is but ends up a bit chewy to eat.
So tonight I decided to put it to good use.

I made a favorite pasta Fettuccini dish which included the skin.
I minced up the skin, italian parsley, garlic, dried porcini mushrooms, green onions and fresh basil.
All the ingredients were made into a sauce which was some milk, Porcini water, flour, olive oil and butter and parmesean cheese.
You can see the minced skin as the dark brown ingredient on the board and in the sauce.
The chicken skin provided another dimension to the dish and was extremely flavorful.
The photos do not show how tasty this dish was.

 

[TNJAKE]

Yeah buddy I'd tear that up

 

[Just4SmokinGrillin]

Holy Cow that looks Delicious.

 

[smokerjim]

nice, looks tasty!

 

[Brokenhandle]

Looks really good! Nice way to use the skin, bet that really did help add more flavor.

Ryan

 

[tallbm]

Well, we all know how flavorfull smoked chicken skin is but ends up a bit chewy to eat.
So tonight I decided to put it to good use.

I made a favorite pasta Fettuccini dish which included the skin.
I minced up the skin, italian parsley, garlic, dried porcini mushrooms, green onions and fresh basil.
All the ingredients were made into a sauce which was some milk, Porcini water, flour, olive oil and butter and parmesean cheese.
You can see the minced skin as the dark brown ingredient on the board and in the sauce.
The chicken skin provided another dimension to the dish and was extremely flavorful.
The photos do not show how tasty this dish was.

View attachment 459868View attachment 459869View attachment 459870View attachment 459871

Hi there and welcome!
Man that looks great!

If you want edible chicken skin while smoking chicken/turkey do your smoke at 325F smoker temp and that should solve your problem. Poultry skin is tough unless cooked at a high enough temp.
There are some other approaches as well of drying skin and baking soda, etc. but I know for sure the 325F+ temp works and guess what, its working to make the skin edible for you instead you working to make the skin edible :D

I hope this info helps :)

 

[chef jimmyj]

Leftover Skin??? That's the first to go on any Poultry, Smoked or Roasted. I even like the melt in your mouth skin on the Chicken simmered for Soup!
The dish you made. Is it a traditional Italian preparation or your creation? Either way, it sounds fabulous to me!...JJ

 

[Bud J]

Leftover Skin??? That's the first to go on any Poultry, Smoked or Roasted. I even like the melt in your mouth skin on the Chicken simmered for Soup!
The dish you made. Is it a traditional Italian preparation or your creation? Either way, it sounds fabulous to me!...JJ

Its my own...I love pasta and am always trying new things. The skin was so flavorful from thighs I smoked a week ago. I saved them but wasn’t sure how to use them.
So gave this a try. The only thing I would do differently is to add THAT amount to a single (large) serving. I added that to the entire pot and although the flavor came through, it would have been more pronounced if used for a single serving...or more skin.

 

[gmc2003]

That dish looks great. I was thinking the skins flavor would get lost in the sauce. Glad it didn't.

Well done.
Point for sure
Chris

 

[JLeonard]

good stuff right there!