I have a friend named Jenna. She and I share many interests: long aimless walks through Target, good beer, Caribbean cruises and chicken skin. Oh, chicken skin…We love nothing more than sneaking bits of it, peeling it off before the bird is even carved. And it must be crispy — that is an absolute must! — and a wee bit salty.
But even though we love the same thing, we have two very different ways of getting the same result. I have eaten her roasted chicken — rubbed in butter, seasoned with salt and pepper, and baked until it’s golden. And I can say for sure that the skin is succulent and crunchy — just as it should be — and the meat is juicy and delicious.
Yet I take a different approach, one that manages to call for one less ingredient. Here’s how it became my favorite.