In article >,
Kathleen > wrote:

> jmcquown wrote:
>
> > Omelet wrote:
> >
> >> In article >,
> >> "jmcquown" > wrote:
> >>
> >>> (I'm not a huge fan of chicken). I haven't tried deboning chicken
> >>> thighs... yet.
> >>>
> >>> Jill
> >>
> >>
> >> I actually have deboned hindquarters, but it's a rare event. <g> They
> >> had to be really cheap for me to do that, and I had to really want to
> >> make boneless meat for whatever reason at the time. I don't recall
> >> exactly.
> >>
> >> Sqwertz has pics tho' of fried chicken skins! I've never done that
> >> but I can only imagine it's superior to Chicharones...
> >
> >
> > Heh. People eat pork rinds (I've been known to indulge from time to
> > time when I get a crunchy-salty craving) so why not chicken skins?
> > Wouldn't appeal to me in the least but whatever
>
>
> Our favorite form of chicken is de-boned breasts with the skin left on.
> I season them, cook them on the grill. I always make extra so I can
> use the leftover breast meat in chicken salad or whatever. The skin
> from those breasts gets fried crisp and served as a snack. Mmmm...
> Crunchy, salty and greasy.

Crunchy bits of heaven? <lol>
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