John Paul Urizar
“I love Bar Liberty’s take on the BLT – swapping the bacon for crisp chicken skin is a stroke of genius. Would you ask for the recipe?”
David Chen, Essendon, Vic
The “G” in Bar Liberty’s GLT stands for “gribenes”, Yiddish for chicken-skin crackling.
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Mayonnaise
Method
Main
1.Preheat oven to 180C. Dry chicken skins well between paper towels. Line 2 large oven trays with baking paper and spread chicken skins on top with outside up – they don’t have to be perfectly spread out; a little bunching of the skin is okay. Season with sea salt flakes and roast until golden brown and crisp (35-40 minutes; if still soft in parts, continue cooking and check every 5 minutes until done). If bubbles form, prick them with a paring knife to release fat. Cool the chicken fat and reserve for another use.
2.For mayonnaise, whisk yolk, mustard, vinegar and ½ tsp fine salt in an electric mixer until pale and foamy (1-2 minutes). With motor running, slowly add oil, starting with a few drops at a time, then in a thin, steady stream until it’s all incorporated and a thick mayonnaise forms. Mayonnaise will keep refrigerated for 1-2 days.
3.Combine lettuce, olive oil and lemon juice, season to taste and toss gently to combine.
4.Cut 2 of the 4 crusts, on opposite sides, from each slice of bread, and spread 1 tbsp of mayonnaise on each slice of bread; this is down to personal preference, but the more mayo the better. Place a generous layer of chicken skins (about 4) on half the slices. Top with tomato, season with sea salt, then add dressed lettuce. Finish with remaining bread slices, cut each sandwich in half and serve.
Order chicken skin ahead from select butchers.
Notes
