On Jul 26, 7:07*pm, spamtrap1888 > wrote:
> On Jul 26, 2:24*pm, "gloria.p" > wrote:
>
> > spamtrap1888 wrote:
> > > 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!

A. You have lots of leftover skinless breasts.
B. It's healthier if you fry them in peanut oil rather than rendered
chicken fat.
C. It's nice to salt and pepper the skins first, and let the pepper
stay on for a while to flavor the skins nicely.
>
> > 6. Line up a good cardiologist.
>
> Why?
>
> Chicken fat is the olive oil of animal fats.

Gloria can join John and Kalmia in the list of folks who can go F---
themselves.

--Bryan