21 whole chicken heads and necks
just enough Pepper powder
just enough Garlic powder
enough Himalayan Salt / sea salt
Lime juice / ginger juice enough
How to make :
Wash the chicken head clean. And separate the skin from his neck bones and head
Slice the skin according to the taste of lumuri with lime water / ginger water, keep it silent for a while, then wash and drain
So does the neck bones and head parts
After cooling lather with spices then keep it in the refrigerator for 3030 minutes let the spices absorb
After being silenced ungkep the skin, in the non-stick pan do not need to give oil, because later it will come out a lot of oil by itself. ungkep for a while the important thing has changed color, then lift and drain the oil.
Also do neck bones and head parts the same way but separate ways.
After cold skin give 1/4 sdt baking soda (use for durable crunchy result) lubricate and flatten the skin then arrange in brass, bake in oven temperature 200°c for 20-25 minutes fire up and down. or according to each oven. don’t forget the oven needs to be preheated about 10 minutes before baking.
Once it looks dry remove it from the oven and drain the oil, because the skin will release a lot of oil.
After cooling roast again 170°c for 10 minutes.
Remove from oven drain the oil. wait for the cold then put it in the jar.
Do the same to her neck bones and head parts