Carnivore Chicken Skin Spring Rolls with Cheese and Butter Sauce
These Carnivore Chicken Skin Spring Rolls get even more delicious with a rich, creamy cheese and butter sauce, making them the perfect indulgent treat that stays fully carnivore.
Ingredients:
For the Chicken Skin Spring Rolls:
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For the Chicken Skin:
- 4-5 chicken thighs (skin-on, bone-in)
- 1/2 tsp sea salt (for seasoning the skin)
- 1/4 tsp black pepper (optional)
- 1 tbsp animal fat (butter, lard, or tallow) for cooking
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For the Filling:
- 1 lb ground chicken (or shredded cooked chicken)
- 1/2 tsp sea salt
- 1/4 tsp black pepper (optional)
- 1/2 tsp garlic powder (optional)
- 1 tbsp animal fat (butter, tallow, or lard) for cooking
- 1/4 cup cheese (optional, grated; cheddar, mozzarella, or any cheese of your choice)
For the Cheese and Butter Sauce:
- 1/2 cup raw cheese (grated or cubed, your choice of cheese like cheddar or mozzarella)
- 2 tbsp butter (grass-fed or your preferred choice)
- 2-3 tbsp heavy cream (optional for extra creaminess, or use more butter if strictly carnivore)
- Pinch of salt (to taste)
- A pinch of ground black pepper (optional)
Instructions:
1. Prepare the Chicken Skin:
- Render the Chicken Skin: Start by removing the skin from the chicken thighs. Carefully peel the skin off the meat, leaving as much fat on the skin as possible. Once you have the skin, you can either cut it into strips or leave it whole, depending on your preference.
- Crisp the Chicken Skin: Heat a skillet over medium heat and add the animal fat. Place the chicken skin in the skillet and cook for about 5-7 minutes, flipping to ensure it crisps evenly on both sides. You want it golden brown and crispy. Once done, set the chicken skin aside to cool on a plate lined with paper towels.
2. Prepare the Filling:
- Cook the Ground Chicken: In a separate pan, heat another tablespoon of animal fat over medium heat. Add the ground chicken (or shredded cooked chicken) and season with sea salt, black pepper, and garlic powder (if using). Cook until fully browned and crumbled, about 5-7 minutes. Remove from heat and set aside to cool slightly.
- Add Cheese (Optional): If you want to include cheese, fold the grated cheese into the warm chicken, allowing it to melt and combine. Otherwise, skip this step.
3. Prepare the Cheese and Butter Sauce:
- In a small saucepan, add the butter and melt over low heat.
- Once the butter is melted, add the grated or cubed raw cheese, stirring constantly until it begins to melt into the butter.
- Add the heavy cream (if using) and continue stirring to make a smooth, creamy sauce. Season with salt to taste and a pinch of black pepper (optional). Let it simmer on low for 2-3 minutes until it thickens slightly. Keep the sauce warm while you finish preparing the spring rolls.
4. Assemble the Chicken Skin Spring Rolls:
- Once the chicken skin is crispy and the filling has cooled slightly, take a piece of chicken skin (either whole or a strip) and spoon a portion of the cooked chicken mixture onto one edge of the skin.
- Roll it up: Carefully fold the edge of the chicken skin over the chicken mixture and roll tightly. You can either leave the ends open or fold them in slightly to seal the roll completely.
5. Crisp the Rolls:
- Heat more animal fat in the pan over medium heat. Place the rolled-up chicken skin spring rolls into the pan,