For all of your chicken fat and crackling needs.
. I reached out to Young and described my dilemma, and he quickly pinpointed the small quantity of chicken skin, as well as the way in which I'd been cutting it up, as a potential issue."The basic issue is your food is an antenna in a microwave," Young wrote,"and for smaller amounts, it’s acting as a bad antenna.
Young had a straightforward suggestion: Save up chicken skin in the freezer until I had about 250g worth, and then run it through a meat grinder before putting it in a microwave. Which was all well and good, and sounded perfectly reasonable, but I didn't think my betters here at Serious Eats would think it reasonable for our readers.
There was another unexpected benefit: Using a lower power setting made far less of a mess, no matter what Sasha had to say about the negligible amount of condensation the process produced in the work microwave oven; there's far less sputtering, which means you don't have to use a cover for the bowl you're microwaving the skin in. For cleanup, all you need to do is give the interior of your microwave a wipe-down to get rid of a little condensation.
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