On Jul 26, 9:34*pm, Food Snob® > wrote:
> 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

I double dog dare you to let me take your blood pressure, Bryan! ;-)

John Kuthe...