Chicken Salt

Adapted from This Little Pig and the Lucky Peach.

Ingredients

1. 180g chicken skin
2. 270ml chicken stock
3. 180g kosher salt
4. 20g white pepper
5. 20g garlic powder
6. 20g onion powder
7. 1/2 tbsp sugar

Instructions

1. Preheat oven to 177C. 
2. On a baking sheet lined with parchment paper, roast the chicken skins in the oven for about 25 min. Strain off the rendered chicken fat.
3. In a pot, simmer the chicken skins with the chicken stock until reduced, for about 1h 15 min.
4. Remove the chicken skins from the pot, then dry by placing in a dehydrator overnight or roasting in the oven at 66C for about 4h.
5. Place half the salt and half the chicken skins in a food processor and blitz until a super fine powder. Repeat with the other half. 
6. Combine all the powders in a mixing bowl and mix well. 
7. Store in an airtight container.