Friday, December 18, 2009

F2: Chicken Bacon

Welcome again to Friday's Feast. Today I'll be talking about chicken bacon.

If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast— be sure to leave a comment and include the URL to your post so I and others can know of your contribution. Also, if you want to see a particular topic— feel free to suggest it as well (I'm always looking for new inspirations).

Participants in this weeks Feast are as follows:


With inspirations from The Colonel…

When my wife and I started to host Christmas at our house, we bought a variety of sausages to serve. After a few years of that, some family members requested that we do bacon instead— we happily abliged.

Given that I usually try to be frugal and buy chicken breasts with the bones and skin attached, I decided that I would do something with the chicken skins and add chicken bacon to the mix.

Chicken Bacon:
Chicken Skins (raw)
Broiler Pan
  1. Lay the chicken skins on the broiler pan.
    If you don't have a broiler pan, you can make one with a 13x9 baking pan and laying a cookie cooling rack on top.
  2. Broil under the broiler until the skins become crisp.
    It is a good idea to keep an eye on it so that they don't burn.
  3. Remove from the broiler pan.
  4. Enjoy.

Because next week is Christmas at our household I have decided not to post a Friday's Feast. I would much rather be opening presents than opening my browser or feed reader. And since the Friday after that is New Years Day, I have decided to give you two weeks to let me know what you serve or have eaten for New Years Eve or even New Years Day.


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