Jollibee chicken skin hack is so 🔥 whoever started this is genius

Ingredients

• 8 oz Chicken Skin (Trimmed, cleaned, and patted dry)
• 200 g Spaghetti (Cooked al dente, drained)
• 2 cup Chicken Broth (Low‑sodium, for gravy)
• 2 tbsp All-Purpose Flour (For thickening the gravy)
• 2 tbsp Unsalted Butter (Cut into cubes, for roux)
• 1 tbsp Olive Oil (For initial skin rendering)
• to taste Salt
• to taste Black Pepper
• 1 tsp Fresh Thyme (Optional, chopped)

Instructions

1. Render and Crisp Chicken Skin

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the trimmed chicken skin in a single layer, season lightly with salt and pepper, and cook 6‑8 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate.

   Time: PT15M

2. Cook Spaghetti

   Bring a large pot of salted water to a boil, add spaghetti, and cook 8‑9 minutes until al dente. Drain in a colander and set aside.

   Time: PT10M

3. Prepare Chicken Gravy

   In the same skillet used for the skin, melt butter over medium heat. Whisk in flour and cook 1‑2 minutes to form a roux. Gradually whisk in chicken broth, stirring constantly until smooth. Simmer 5‑7 minutes until thickened, then season with salt, pepper, and optional thyme.

   Time: PT10M

4. Assemble the Wraps

   Lay a crisp piece of chicken skin flat on a clean surface. Place a small mound (about ½ cup) of cooked spaghetti in the center and gently roll the skin around the pasta, sealing the edge with a dab of gravy if needed.

   Time: PT5M

5. Serve

   Arrange the wraps on a serving platter and dunk each into the hot chicken gravy. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

28g

Carbohydrates

45g

Fat

22g

Fiber

2g