Yang & Co Castlecrag

Chicken skin crackers. It's like an even better version of pork crackling. Chef Lex Wong takes the skin off the chicken bones he uses for stock and transforms it into thin sheets of crunch, pressed flat between cast iron sheet pans and cooked in the oven until crisp. They're sometimes added as a bonus to the confit chicken lettuce cups but Wong admits that half the time they get eaten as chef's

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