Scratchings

When we cook meats, we like to use all of what we cook. So after we’ve braised ham hocks, we like to nick the skin and turn it into crackling/scratchings. Confit-ing some duck legs, or poaching a chicken? Grab that skin, stretch it out and bake it. Not only do you have something that can be labelled Coq Scratchings or Fowl Scratchings and illicit a snigger, but you’ll have something salty and delicious that will give you all the texture and crunch you need in an otherwise soft sandwich.

This is not a recipe as such.