Bryan wrote:

>> What's GOOD about removing the skins from chicken necks?
>
> After removing any globs of fat, and soaking in a light brine with lots of
> cayenne, they fry up nicely. Of course, that applies to all chicken skin,
> and I do the same with the skin on the thighs when making soup. Chicken
> skins are too yummy fried to go into the stock pot.

No, I mean what's good about having the skins removed before the necks are
sold? I'm saying that skin-on chicken necks are better to have than
skinless, yet several people have chimed in saying that skinless necks are
all that they have available. There must be SOME reason for removing the
skin before they hit the market. What customers WANT the skin removed?

Bob