Step 1

Cut the skin into small pieces after washing it thoroughly.

Step 2

Add them to a cold non stick pan and turn the heat on to low.

Step 3

Season with the salt, add the water and then cover and cook undisturbed for 15 minutes.

Step 4

After that remove the lid and continue cooking uncovered. This process will take 45-60 minutes. Keep the heat on low.

Step 5

Keep stirring the skin around every 5-10 minutes to avoid it burning or sticking.

Step 6

The skin will slowly turn golden brown and start crisping up. Once it's fully crispy and crunch remove with a slotted spoon.

Step 7

Strain the chicken fat form the pan and store in jar.

Step 8

Both are good on the counter top for some time in air tight containers. However the chicken fat can be kept in the fridge for a month or even longer in the freezer. The skin is fine on the counter for a few days, but to store longer keep in the fridge. You can reheat in the oven.