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Old 10-30-2014, 08:52 PM   #11
Assistant Cook
Join Date: Oct 2014
Location: Boston
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Not quite chix skin wrapped but you could wrap the skin around upside-down mini muffin tins. Make little bowls that you can fill.

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Old 10-31-2014, 07:13 AM   #12
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Location: Cartersville, GA
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Building on Aunt Bea egg rolls and spring rolls. I buy the slaw mix that has shredded cabbage, carrotts, etc. and make spring rolls. You can add anything from shrimp to crab and serve with spicy sweet chili sauce.

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Old 10-31-2014, 10:22 AM   #13
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I kind of like crispy chicken skin wrapped around... chicken! So maybe some chicken meatballs or something like that. That way you could buy skin-on breasts, grind the meat and make sausage meatballs of some sort, and then wrap the skin around those before frying them.

It might be tough to do, though, because the meat-to-skin ratio is so high.
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Old 10-31-2014, 11:38 AM   #14
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Well, I made a filling of cream cheese, crab meat, and a touch of sugar, like what you would put into crab rangoons. I wrapper the chicken skin around the filling, which I found challenging as chicken skin is tough to shove a toothpick through. But I got it done, then popped the little hors duvres into the oven at 425' F. I had lightly salted the skins first. I found that the skins didn't crisp up like they did in the frying pan, and the salt, though light, was still way salty, as all of it stuck to and stayed on the skin.

DW had a great suggestion; fry the skins in a pan until properly browned and crisp, lightly salt, and use them like chips. The filling can be used as a dip.

I still want to try to fill some skins, maybe with some bread dressing, and deep fry. This could still work.

Oh, and I like the filling ideas everyone has suggested. I could use some help with this, someone else maybe trying to make them, and sharing their results.

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