I came across Chicken Salt the other day. Its basically chicken skin thats dry roasted, then braised then dehydrated, then ground with salt and its used as a condiment. Curious if others have made it and what they think.
http://luckypeach.com/recipes/australian-chicken-salt/
Since i've never actually tasted it before, I don't have reference point. Tastes good, like salty garlicy roasted chicken skin. I don't taste much of the dried portabella. Mine feels greasy with a sandy texture. I'm not sure thats what I was shooting for or not. Susposed to be good with fried foods, I'll let ya know when make some. It was a fun project but other than instructuctive, not sure it was worth it.
