12 to 15 minutes, until there is a layer of liquid fat in
the pan.
- Meanwhile, fry the bacon in a large cast-iron
skillet until crispy, about 8 minutes. Remove the bacon
from the skillet and set aside until you’re ready to serve
the soup; reserve the bacon fat for another use. - After the chicken fat has cooked on low for 12 to
15 minutes, bring the heat back up to medium and
uncover the skillet. Cook the chicken skin pieces for an
additional 15 minutes, stirring often, until they start to
curl up and there is a lot of fat in the pan. Carefully
pour the chicken skin pieces and liquid fat through a
colander into a jar. Save the chicken fat for later use—
it’s a great ketogenic fat—and put the drained chicken
skin pieces back in the skillet. - To the skillet, add the onions, garlic, and sage
and cook over medium heat for another 15 minutes,
stirring, until the cracklings are golden brown and
crispy. Remove the skillet from the heat. Season the
cracklings with the salt and pepper. - Ladle the soup into bowls and stir most of the
crunchy “rice”—the prepared cracklings and crispy
bacon—into the soup. Sprinkle the remaining “rice” on
top as a garnish.