Inasal Chicken Oil
Make authentic Filipino chicken inasal oil with annatto seeds, garlic, and chicken drippings for a rich, savory flavor boost.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup water
- 18 oz chicken skin
- 6 cloves garlic (bruised)
- 2 tbsp annatto seeds
- ½ tsp salt
Instructions
- 1
In a pot over medium heat, bring water to a gentle simmer. Add the chicken skin and cook until it starts to release its fat and turn pale.
- 2
Continue cooking the chicken skin, stirring occasionally, until it becomes deeply golden and crispy. Remove the crispy pieces with a slotted spoon, leaving the oil in the pot. Turn off the heat.
- 3
Add the bruised garlic to the hot oil and sauté until fragrant and golden. Sprinkle in the annatto seeds and salt, stirring gently to infuse the oil with color and earthy flavor.
- 4
Strain the hot oil through a fine mesh sieve to remove any solids. Store and use for brushing over grilled meats, rice, or noodles.