chicken cracklings (for crunchy “rice”)
(Makes about 2 cups)
½ pound chicken skin and fat
½ teaspoon ghee (or lard if dairy-free)
2 tablespoons finely diced onions
1 small clove garlic, smashed to a paste or minced
½ tablespoon fresh sage leaves or other herb of
choice, such as thyme
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 pound bacon, diced, for crunchy “rice”
- In a stockpot, melt the butter over medium heat.
Stir in the onions and celery and sauté for 5 minutes or
until soft. Add the mushrooms and sauté for 2 more
minutes. Pour in the chicken broth and stir. Bring to a
boil, then reduce the heat to low. - Add the softened cream cheese and whisk until it
is fully incorporated and heated through. - Add the chicken and seasonings and simmer,
covered, for 1 hour. - While the soup is simmering, make the crunchy
“rice,” starting with the cracklings: Chop the chicken
skin into ¼-inch pieces and pat them completely dry
with paper towels. Heat the ghee in a medium-sized
cast-iron skillet over medium heat. Add the chicken
skin pieces, cover, and reduce the heat to low. Cook for