Chicken Skin as a Snack

Chicken skin is a by-product of some further processing operations. This research was an attempt to use the skin as a crisp snack. The skins of broilers were cured in different solutions, then cooked and examined for color and texture. A taste panel test was also conducted on cooked skins from three of the curing methods. Panelists, generally, liked the cures with the greater amount of sodium chloride as indicated by hedonic scores of 7.3, 6.3, and 5.2 (best score 9.0) respectively, for solutions containing approximately five, three, and one percent sodium chloride. Cooked skin to raw skin yields varied from 23.6 to 25.7% with a chemical analysis of 3.5% moisture, 45% crude protein, and 47% crude fat.