ImStillMags wrote:
>
> I read this article today in the NY Times. I wish I could find a
> source of chicken skin. I'm a big fan as well.

I suppose I should ask the butcher shop at one
of the local Asian supermarkets. They cut up
chickens and sell skinless breasts, thighs, and
legs. They'd sell anything they could make some
money off of. They'd probably laugh if they could
sell me chicken skin, as opposed to something really
valuable like the feet.

As the article mentioned, dealing with skin off
the bird is really hard. A crisp skin off a
perfectly roasted whole chicken is among the most
wonderful foods. How could I make that with a raw
skin off the bird? I'd need something I could
wrap it around that would hold its shape and keep
it stretched out while roasting. Maybe I could
pin it to a potato with toothpicks? That might
be worth trying.