Fried Chicken Caramel | Saveur
Schmaltz and storebought caramel sauce combine in this wild ice cream topping from Coolhaus in Brooklyn.
Ingredients
- 3 oz. chicken skin (from 3 thigh pieces), chopped
- 1 tsp. kosher salt
- <sup>1</sup>⁄<sub>4</sub> tsp. dried sage
- 2 pinches cayenne pepper
- 1 cup chicken stock
- <sup>1</sup>⁄<sub>2</sub> cube chicken bouillon or 1/2 tsp. jarred bouillon concentrate
- 2 cups store-bought caramel sauce, preferably Hershey’s
- <sup>1</sup>⁄<sub>2</sub> tsp. freshly ground black pepper
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