Cooking, Food, LifestyleUS, In plural, Often Fat that, after roasting a joint, hardens and crispens
For the first time in his life […]he tasted crackling.1823, Elia [pseudonym; Charles Lamb], Elia. Essays which have Appeared under that Signature in The London Magazine, London: […] [Thomas Davison] for Taylor and Hessey, […], →OCLC:
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Cooking, Food, LifestyleIn UK The crispy rind of roast pork.
To make chicken crackling, use 500 g (1 lb 1V2 oz) chicken skin. Wash and remove excess fats.2011 February 28, Arlene Diego, Step by Step Cooking Filipino: Delightful Ideas for Everyday Meals, Marshall Cavendish International Asia Pte Ltd, →ISBN, page 54:
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Cooking, Food, Lifestyle A crispy, fried skin or rind, especially of pork.
... but often forgotten are the equally delicious chicken cracklings. In this recipe, baguette slices spread with a delicious maple and sea salt butter are baked, then topped with crispy pan-fried chicken skin, sweet soft dates,[…]2016 October 4, Eva Kosmas Flores, Adventures in Chicken: 150 Amazing Recipes from the Creator of AdventuresInCooking.com, Houghton Mifflin Harcourt, →ISBN, page 26:
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The making of small, sharp cracks or reports, frequently repeated.
Sounding with small, sharp cracks or reports, frequently repeated.
—With wreathing spire Up went the crackling flame,—and that old man Forgetful of his anguish, boldly cried —"Courage, my brother!—we this day will light Such fire in christendom, as ne'er shall die."1827, Lydia Sigourney, Poems, Latimer and Ridley, page 68: