On Jul 25, 1:12*pm, Food Snob® > wrote:
> The local butcher shops get their skinless chicken breasts in already
> skinned, presumably by recent immigrants in places like Arkansas. *But
> where the heck do those skins end up, in pet food? *I'd be happy to
> buy them. *I adore fried chicken skin. *Someone suggested buying
> chicken backs, and using everything but the skins for stock.

1. Buy whole chickens
2. Split and skin the breasts
3. Render the chicken fat
4. Fry the skins.
5. Jewish chicarrones!