In even better taste… Cock scratchings

M’colleague Phil recently posted here about cock soup, a dish spotted for sale in a local Tesco. Well, competition is fierce on the poultry desk and I was delighted to spot this story in the London Evening Standard.

It’s a pub in Camden (where else?) that has eschewed the traditional offering of pork scratchings in favour of a fried-chicken skin dish (£2.25 a pack).

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“The name is my fault,” said food blogger MiMi Aye, speaking to the Standard. “I’d been given a cockerel to cook and couldn’t resist making scratchings out of the skin purely so I could give them a puerile name (plus cockerel skin is pretty thick). I expect most other people use hens rather than roosters.”