https://www.cutoutandkeep.net/projects/i-will-not-eat-oysters-recipes • Posted by Danielle O.
Chicken Skin baked to a crisp, brushed with sorghum and sprinkled with smoked sea salt becomes the bacon in this savory oatmeal dish. It's deliciously unique.
Chicken Skin baked to a crisp, brushed with sorghum and sprinkled with smoked sea salt becomes the bacon in this savory oatmeal dish. It's deliciously unique.
Pre-heat the oven to 375˚F (190˚C). Clean the chicken skin by scraping as much fat as possible off of the inner side of the skin with a knife. Line a baking sheet with parchment paper and lay the skin onto the parchment, stretching it as flat as it will go.
Season the skins with paprika and fresh black pepper. Lay another piece of parchment paper on top of the skin and top with another baking sheet.
Roast in the oven until golden brown and crispy. This will take between 35-45 minutes. Rotate the pan half way through the cooking time.
Once the skin is cool enough to handle, brush each piece with a light coating of sorghum and sprinkle with a generous amount of smoked sea salt.
To make the oatmeal, bring the water, milk, sage, garlic, a pinch of salt and fresh pepper to a boil in a sauce pot with tight fitting lid.
Once it comes to a boil, stir in the oats, turn the heat down to low, cover and simmer for 30 minutes, stirring occasionally, until the oats are cooked through and creamy.
Remove the sage and whatever large pieces of garlic you can find. Stir in the cheddar, salt and fresh black pepper. Taste and adjust the seasoning accordingly.
Plate the oatmeal on the serving dishes. Place the poached egg on top of the oatmeal and lay a piece of “bacon” on top. Drizzle the oatmeal with olive oil and white balsamic vinegar. Season with black pepper and a bit of finely shredded cheddar. Enjoy!