On Mar 2, 11:10*am, sf > wrote:
> On Tue, 2 Mar 2010 03:39:35 -0800, "Bob Terwilliger"
>
> > wrote:
> > There must be SOME reason for removing the
> > skin before they hit the market. What customers WANT the skin removed?
>
> Chicken skin creeps out a lot of people. *They do *not* like touching
> it. *

You're thinking about snakes.
Hey, wait, I didn't mean that in a Freudian way.
>
> I was fine with skins being removed until I realized using the skin is
> the fastest way to render a lot of schmaltz. *I'm building up my
> schmaltz supply to supplement duck fat the next time I make confit.
>
> Do you render fat using the water method?

Not from chicken skins. I fry them up crispy. Yum.

> *I just throw it in a frying
> pan on low and sweat it out that way. *Just looked up how to render
> schmaltz... I didn't realize I was supposed to be putting onion in it
> too. *Huh.
>

You don't have to put onion in it.

--Bryan