Photography by Mieko HorikoshiA great flavor change-up for your BLT sandwich! You can make it like a traditional BLT or the way I like to— on rye toast with our Ho Farm pickled Gherkin relish and caramelized Kula onion aioli.
Course: Main Course
Author: Chef Kevin Hanney
Two Sheet Pans
3Tbs.Real Maple Syrup
3Tbs.Whole Grain Mustard
1tsp.Fresh Lemon Juice
Chicken Skin Bacon
Mix all the ingredients well in a bowl. Let stand refrigerated for 1-2 hours
Prepare Chicken Skin Bacon.
Preheat oven to 325. Place chicken skins flat on parchment paper on a sheet pan. Brush both sides lightly with vegetable oil and season with salt and pepper. Place parchment paper on top and then another sheet pan.
Place in oven for approximately 45 minutes. Remove the top sheet pan and parchment paper and baste with glaze. Leave uncovered and bake for another 10-15 minutes more. Remove and cool.