I added some spunk to a classic appetizer that no one would have considered whether or not was gluten free back in the 60’s, but it is. I leave a few of them crackling free so the vegetarians can enjoy an old favorite.
- 5 celery stalks, washed and dried with their bottoms trimmed so they sit flat on a platter
- 4 ounces chicken skins
- Kosher salt
- Freshly ground pepper
- 2 teaspoons of your preferred hot sauce
- 4 ounces blue cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- Paprika or smoked paprika
- Preheat oven to 400°F
- Salt the chicken skins and place them flat on a half sheet pan.
- Roast for 5 minutes, then flip them over and roast for 5 minutes more until golden brown and crispy.
- Remove pan from the oven and drain the excess fat. Pepper the skins, sprinkle and stir on the hot sauce. Return pan to oven and cook for 5 minutes more, being careful not to burn them.
- When done, remove them from the oven and cool them completely. Break the skins into shards or chop them roughly.
- Mix blue cheese and cream cheese and add freshly ground black pepper to taste.
- By hand or by using a piping bag (fitting it with a star tube, makes it fancy) or a plastic bag with a hole cut out, stuff the cheese into the celery stalks.
- Sprinkle lightly with paprika and top with chicken cracklings.
- Slice each stalk into 2” lengths, platter and serve.
Yield: 20-24 pieces