Chicken's Attraction Is Truly Skin Deep
By SARAH DiGREGORIO
International Herald Tribune

THERE are white-meat people and there are dark-meat people; there are
those who swear by the drumstick, thigh or breast.

And then there are skin people. They are the ones who cannot help
themselves around roast or fried chicken, ripping off the crispiest bits
of skin before the bird makes it to the table.

Nate Gutierrez, the chef and owner of Nate's Taco Truck and Nate's Taco
Truck Stop in Richmond, Va., could not stop snacking on the skin left
over from his roast chickens. So about six months ago, he decided to
make the skin crisp on the flattop and offer it in a taco. The
chicken-skin tacos sell out whenever they are on the menu.

By using chicken skin for its texture and powerful flavor in all sorts
of dishes, chefs are legitimizing what used to be a guilty pleasure,
whether they call it gribenes, yakitori kawa or cracklings.

There is no more-committed evangelist than Sean Brock, executive chef of
Husk and McCrady's in Charleston, S.C. If it can be done in the kitchen,
Mr. Brock has done it to chicken skin: He marinates it in buttermilk,
then smokes and deep fries for a crunchy appetizer served with hot sauce
and honey. He layers it with rabbit in a terrine. His twist on Southern
chicken and dumplings includes a block of braised shredded chicken
thighs sandwiched between rendered sheets of the stuff.

"Everyone knows deep down that they are closet chicken-skin lovers," he
said. "They just need some help."

The appetite for chicken skin is a logical outgrowth of fried chicken
mania and the fashion for over-the-top foods. Last year, in the
aftermath of the KFC Double Down sandwich, a rumor that the chain was
testing a "skinwich" flew around the Internet. The rumor was met with
disgust and excitement before it was proved to be false.

But the skinwich seems practically restrained next to an invention by
Jesse Schenker, the chef and owner of Recette in the West Village:
deep-fried, chicken-skin-wrapped gravy, a crunchy parcel with a molten
interior. The dish, served with roast foie gras and a black pepper
biscuit, is one of the richest in New York and is the only item on
Recette's menu that routinely elicits loud, happy cursing.

"If it weren't so time-consuming, I'd offer it as the ultimate bar
snack, 10 to an order," he said.

One frustration inherent in cooking with chicken skin is shrinkage. When
you render the fat from a piece of skin, it shrivels to about half its
size, so you need a lot of it. Most chefs buy it in bulk from
distributors when possible. It can be tricky to find a steady supply
because the skins left over from chicken processing, like that from the
boneless, skinless breasts that dominate the market, usually go into
products like chicken sausages and nuggets, or are rendered for animal
feed.

Steve Gold, vice president for sales and marketing at Murray's Chicken,
said that he always receives a spike in requests for chicken skin around
this time of year, from cooks planning to make gribenes (chicken
cracklings) for the Jewish holidays. But he said bulk orders for skins
from chefs have increased to two or three a week from near zero a year
ago. (Among those chefs is Mr. Schenker of Recette, who buys Murray's
chicken skin through the distributor Endicott Meats.)

"A year ago it wasn't even on our map," Mr. Gold said. "We would have
thought a chef was crazy."

Retail sources for skins are harder to come by, at least for the moment,
and most home cooks will find it easiest to buy skin-on chicken and
reserve the meat for another use.

Even with the advantage of buying in bulk, Hugue Dufour, who was the
chef and an owner of M. Wells in Queens, said it was a hard ingredient
to manage. "It was difficult to get enough skins to keep up," he said,
speaking of dishes like chicken-fried chicken skins and a chicken soup
in which slippery skins stood in for noodles.

There's nothing new about eating chicken skin. Just about any region
that customarily eats chicken has a way to use up the skin.

In Japan, and in Japanese restaurants like Yakitori Totto in Midtown and
Yakitori Tori Shin on the Upper East Side, one of the most popular kinds
of yakitori is grilled chicken skin, often accordioned onto a skewer and
grilled until crisp-edged.

Deep-fried chicken skin is a favorite snack in certain parts of the
Philippines, where it's called chicharon manok. Maharlika, a new
Filipino restaurant in the East Village, serves chicharon manok with
spiced sugar cane vinegar as a free pre-dinner treat until they run out
of it (they do most nights). Nicole Ponseca, an owner of Maharlika, said
the restaurant's dish is a strictly traditional version of the snack,
which she grew up eating while playing mah-jongg with her family.

In European Jewish cooking, chopped liver is often served with gribenes;
at Sammy's Roumanian on the Lower East Side, the classic chopped liver
and gribenes has been on the menu since the restaurant opened in 1975.

But chefs like Ilan Hall, who were exposed to traditional preparations
as children, spin the ingredient in directions that their grandparents
wouldn't have imagined.

One of Mr. Hall's signature dishes at the Gorbals, his restaurant in Los
Angeles, is a take on a B.L.T.: a gribenes, lettuce and tomato sandwich,
served on rye with horseradish mayo. "Fallen Jews love the G.L.T.," he
said. "Because it's funny. Familiar, but taken out of its element."

Mitch Prensky, a chef in Philadelphia, also grew up eating gribenes and
likes to try unusual uses at his restaurant, Supper. He puts chicken
skin in his spaghetti carbonara, cures and smokes it like pastrami for
Reuben sandwiches and crisps it into tuile-like garnishes for summer
salads.

"It's the Jewish bacon," Mr. Prensky said.

But even chefs like Marc Forgione, who uses chicken skin as a delicate
wrapper for monkfish at the restaurant in TriBeCa that bears his name,
resists the inevitable comparison.

"If I could marry bacon, I would," he said.

On Sep 28, 1:47*pm, (Victor Sack) wrote:
> * * * * * * * * Chicken's Attraction Is Truly Skin Deep
> * * * * * * * * * * * * By SARAH DiGREGORIO
> * * * * * * * * * * International Herald Tribune
>
> THERE are white-meat people and there are dark-meat people; there are
> those who swear by the drumstick, thigh or breast.
>
> And then there are skin people. They are the ones who cannot help
> themselves around roast or fried chicken, ripping off the crispiest bits
> of skin before the bird makes it to the table.
>
> Nate Gutierrez, the chef and owner of Nate's Taco Truck and Nate's Taco
> Truck Stop in Richmond, Va., could not stop snacking on the skin left
> over from his roast chickens. So about six months ago, he decided to
> make the skin crisp on the flattop and offer it in a taco. The
> chicken-skin tacos sell out whenever they are on the menu.
>
> By using chicken skin for its texture and powerful flavor in all sorts
> of dishes, chefs are legitimizing what used to be a guilty pleasure,
> whether they call it gribenes, yakitori kawa or cracklings.
>
> There is no more-committed evangelist than Sean Brock, executive chef of
> Husk and McCrady's in Charleston, S.C. If it can be done in the kitchen,
> Mr. Brock has done it to chicken skin: He marinates it in buttermilk,
> then smokes and deep fries for a crunchy appetizer served with hot sauce
> and honey. He layers it with rabbit in a terrine. His twist on Southern
> chicken and dumplings includes a block of braised shredded chicken
> thighs sandwiched between rendered sheets of the stuff.
>
> "Everyone knows deep down that they are closet chicken-skin lovers," he
> said. "They just need some help."
>
> The appetite for chicken skin is a logical outgrowth of fried chicken
> mania and the fashion for over-the-top foods. Last year, in the
> aftermath of the KFC Double Down sandwich, a rumor that the chain was
> testing a "skinwich" flew around the Internet. The rumor was met with
> disgust and excitement before it was proved to be false.
>
> But the skinwich seems practically restrained next to an invention by
> Jesse Schenker, the chef and owner of Recette in the West Village:
> deep-fried, chicken-skin-wrapped gravy, a crunchy parcel with a molten
> interior. The dish, served with roast foie gras and a black pepper
> biscuit, is one of the richest in New York and is the only item on
> Recette's menu that routinely elicits loud, happy cursing.
>
> "If it weren't so time-consuming, I'd offer it as the ultimate bar
> snack, 10 to an order," he said.
>
> One frustration inherent in cooking with chicken skin is shrinkage. When
> you render the fat from a piece of skin, it shrivels to about half its
> size, so you need a lot of it. Most chefs buy it in bulk from
> distributors when possible. It can be tricky to find a steady supply
> because the skins left over from chicken processing, like that from the
> boneless, skinless breasts that dominate the market, usually go into
> products like chicken sausages and nuggets, or are rendered for animal
> feed.
>
> Steve Gold, vice president for sales and marketing at Murray's Chicken,
> said that he always receives a spike in requests for chicken skin around
> this time of year, from cooks planning to make gribenes (chicken
> cracklings) for the Jewish holidays. But he said bulk orders for skins
> from chefs have increased to two or three a week from near zero a year
> ago. (Among those chefs is Mr. Schenker of Recette, who buys Murray's
> chicken skin through the distributor Endicott Meats.)
>
> "A year ago it wasn't even on our map," Mr. Gold said. "We would have
> thought a chef was crazy."
>
> Retail sources for skins are harder to come by, at least for the moment,
> and most home cooks will find it easiest to buy skin-on chicken and
> reserve the meat for another use.
>
> Even with the advantage of buying in bulk, Hugue Dufour, who was the
> chef and an owner of M. Wells in Queens, said it was a hard ingredient
> to manage. "It was difficult to get enough skins to keep up," he said,
> speaking of dishes like chicken-fried chicken skins and a chicken soup
> in which slippery skins stood in for noodles.
>
> There's nothing new about eating chicken skin. Just about any region
> that customarily eats chicken has a way to use up the skin.
>
> In Japan, and in Japanese restaurants like Yakitori Totto in Midtown and
> Yakitori Tori Shin on the Upper East Side, one of the most popular kinds
> of yakitori is grilled chicken skin, often accordioned onto a skewer and
> grilled until crisp-edged.
>
> Deep-fried chicken skin is a favorite snack in certain parts of the
> Philippines, where it's called chicharon manok. Maharlika, a new
> Filipino restaurant in the East Village, serves chicharon manok with
> spiced sugar cane vinegar as a free pre-dinner treat until they run out
> of it (they do most nights). Nicole Ponseca, an owner of Maharlika, said
> the restaurant's dish is a strictly traditional version of the snack,
> which she grew up eating while playing mah-jongg with her family.
>
> In European Jewish cooking, chopped liver is often served with gribenes;
> at Sammy's Roumanian on the Lower East Side, the classic chopped liver
> and gribenes has been on the menu since the restaurant opened in 1975.
>
> But chefs like Ilan Hall, who were exposed to traditional preparations
> as children, spin the ingredient in directions that their grandparents
> wouldn't have imagined.
>
> One of Mr. Hall's signature dishes at the Gorbals, his restaurant in Los
> Angeles, is a take on a B.L.T.: a gribenes, lettuce and tomato sandwich,
> served on rye with horseradish mayo. "Fallen Jews love the G.L.T.," he
> said. "Because it's funny. Familiar, but taken out of its element."
>
> Mitch Prensky, a chef in Philadelphia, also grew up eating gribenes and
> likes to try unusual uses at his restaurant, Supper. He puts chicken
> skin in his spaghetti carbonara, cures and smokes it like pastrami for
> Reuben sandwiches and crisps it into tuile-like garnishes for summer
> salads.
>
> "It's the Jewish bacon," Mr. Prensky said.
>
> But even chefs like Marc Forgione, who uses chicken skin as a delicate
> wrapper for monkfish at the restaurant in TriBeCa that bears his name,
> resists the inevitable comparison.
>
> "If I could marry bacon, I would," he said.

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.

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.

On Wednesday, September 28, 2011 3:47:37 PM UTC-5, Victor Sack wrote:
> Chicken's Attraction Is Truly Skin Deep
> By SARAH DiGREGORIO
> International Herald Tribune
>
> THERE are white-meat people and there are dark-meat people; there are
> those who swear by the drumstick, thigh or breast.
>
> And then there are skin people. They are the ones who cannot help
> themselves around roast or fried chicken, ripping off the crispiest bits
> of skin before the bird makes it to the table.
>
> Nate Gutierrez, the chef and owner of Nate's Taco Truck and Nate's Taco
> Truck Stop in Richmond, Va., could not stop snacking on the skin left
> over from his roast chickens. So about six months ago, he decided to
> make the skin crisp on the flattop and offer it in a taco. The
> chicken-skin tacos sell out whenever they are on the menu.
>
I adore chicken skins. I would buy them by themselves if I could, but I can't. Believe me, I've looked. Chicken skins fried into cracklins in peanut oil.

--Bryan

On 9/28/2011 6:56 PM, Mark Thorson wrote:
> 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.

Make Chickarrones. Basically cut in in strips and fry.

Mark wrote:

>>> 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.
>>
>> Make Chickarrones. Basically cut in in strips and fry.
>
> But I don't want them all curled up. I want them
> flat, like bacon. Flat, crisp, no leathery parts.

I bet you could find a bacon press on eBay.

Bob

George wrote:
>
> On 9/28/2011 6:56 PM, Mark Thorson wrote:
> >
> > 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.
>
> Make Chickarrones. Basically cut in in strips and fry.

But I don't want them all curled up. I want them
flat, like bacon. Flat, crisp, no leathery parts.

On Wed, 28 Sep 2011 16:08:22 -0700 (PDT), Bryan
> wrote:

> I adore chicken skins. I would buy them by themselves if I could, but I can't. Believe me, I've looked. Chicken skins fried into cracklins in peanut oil

None of the that sounded appealing to me, but if I wanted chicken
skins I'd do it myself since I use boneless (save the bones for
soup/stock), skinless chicken parts (save the skin for your whatevers,
I render it every now and then but I throw the rendered skin away).

--

You are what you eat, so avoid fruitcake and nuts.

On Sep 28, 8:26*pm, "Bob Terwilliger" >
wrote:
> Mark wrote:
> >>> 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.
>
> >> Make Chickarrones. Basically cut in in strips and fry.
>
> > But I don't want them all curled up. *I want them
> > flat, like bacon. *Flat, crisp, no leathery parts.
>
> I bet you could find a bacon press on eBay.
>
> Bob

You can get a bacon press at a restaurant supply store cheaper.

Sitara commented on my reply to Mark:

>>>>> 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.
>>
>>>> Make Chickarrones. Basically cut in in strips and fry.
>>
>>> But I don't want them all curled up. I want them
>>> flat, like bacon. Flat, crisp, no leathery parts.
>>
>> I bet you could find a bacon press on eBay.
>>
>> Bob
>
> You can get a bacon press at a restaurant supply store cheaper.

Yeah, but Mark *lives* on eBay. Besides, Mark might live a hundred miles
from the nearest restaurant supply store.

Bob

Mark wrote:

> whoever heard of using a bacon press on chicken? That would be like
> feeding cat food to a dog.

My dog *loves* cat food. We give our cats a little canned food on paper
plates every night, and the dog avidly goes after whatever food the cats
leave behind. We also sometimes give her a bit of dry cat food as a treat.

Bob

Bob Terwilliger wrote:
>
> Sitara commented on my reply to Mark:
>
> >>>>> 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.
> >>
> >>>> Make Chickarrones. Basically cut in in strips and fry.
> >>
> >>> But I don't want them all curled up. I want them
> >>> flat, like bacon. Flat, crisp, no leathery parts.
> >>
> >> I bet you could find a bacon press on eBay.
> >>
> >> Bob
> >
> > You can get a bacon press at a restaurant supply store cheaper.
>
> Yeah, but Mark *lives* on eBay. Besides, Mark might live a hundred miles
> from the nearest restaurant supply store.

Besides which, whoever heard of using a bacon
press on chicken? That would be like feeding
cat food to a dog.

Mark Thorson > wrote:
[I think attributions have gone to the wind-- but the gist is there]

>Bob Terwilliger wrote:
>>
>> Sitara commented on my reply to Mark:

-snip-
>> >>
>> >>> But I don't want them all curled up. I want them
>> >>> flat, like bacon. Flat, crisp, no leathery parts.
>> >>
>> >> I bet you could find a bacon press on eBay.

-snip-
>
>Besides which, whoever heard of using a bacon
>press on chicken? That would be like feeding
>cat food to a dog.

The press is for the skin--

But I have seen bricked chicken, though I'm with you in that it isn't
something I'd go for.

Jim

"Victor Sack" > wrote in message
. ..
> Chicken's Attraction Is Truly Skin Deep
> By SARAH DiGREGORIO
> International Herald Tribune
>
> THERE are white-meat people and there are dark-meat people; there are
> those who swear by the drumstick, thigh or breast.
>
> And then there are skin people. They are the ones who cannot help
> themselves around roast or fried chicken, ripping off the crispiest bits
> of skin before the bird makes it to the table.
>
> Nate Gutierrez, the chef and owner of Nate's Taco Truck and Nate's Taco
> Truck Stop in Richmond, Va., could not stop snacking on the skin left
> over from his roast chickens. So about six months ago, he decided to
> make the skin crisp on the flattop and offer it in a taco. The
> chicken-skin tacos sell out whenever they are on the menu.
>
(snippage)

Ugh. Sounds disgusting. Chicken skin tacos?! Gross! I'll admit, I buy
fried chicken a couple of times a year at the grocery store (they make
really good fried chicken) and the crispy skin is tasty. But chicken skin
by itself in a taco... noooo!

In article >,
(Victor Sack) wrote:

>
> By using chicken skin for its texture and powerful flavor in all sorts
> of dishes, chefs are legitimizing what used to be a guilty pleasure,
> whether they call it gribenes, yakitori kawa or cracklings.

aw, the rest of the world finally discovers Jewish Bacon

On Fri, 30 Sep 2011 11:55:49 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>In article >,
> (Victor Sack) wrote:
>
>>
>> By using chicken skin for its texture and powerful flavor in all sorts
>> of dishes, chefs are legitimizing what used to be a guilty pleasure,
>> whether they call it gribenes, yakitori kawa or cracklings.
>
>aw, the rest of the world finally discovers Jewish Bacon

Jewish bacon is what the krauts made in their ovens... they called it
"Phooey Jewy".

In article >, Brooklyn1 <Gravesend1>
wrote:

> On Fri, 30 Sep 2011 11:55:49 -0700, "Malcom \"Mal\" Reynolds"
> > wrote:
>
> >In article >,
> > (Victor Sack) wrote:
> >
> >>
> >> By using chicken skin for its texture and powerful flavor in all sorts
> >> of dishes, chefs are legitimizing what used to be a guilty pleasure,
> >> whether they call it gribenes, yakitori kawa or cracklings.
> >
> >aw, the rest of the world finally discovers Jewish Bacon
>
> Jewish bacon is what the krauts made in their ovens... they called it
> "Phooey Jewy".

actually they called it dove body wash

On Thursday, September 29, 2011 9:34:16 PM UTC-5, Bob Terwilliger wrote:
> Mark wrote:
>
> > whoever heard of using a bacon press on chicken? That would be like
> > feeding cat food to a dog.
>
> My dog *loves* cat food. We give our cats a little canned food on paper
> plates every night, and the dog avidly goes after whatever food the cats
> leave behind. We also sometimes give her a bit of dry cat food as a treat.

Dogs will happily eat cat food. Some of them will even eat used cat food out of a litter box. A cat would have to be starving to eat dog food.
>
> Bob

--Bryan

On 01/10/2011 9:57 AM, Bryan wrote:
> On Thursday, September 29, 2011 9:34:16 PM UTC-5, Bob Terwilliger wrote:
>> Mark wrote:
>>
>>> whoever heard of using a bacon press on chicken? That would be like
>>> feeding cat food to a dog.
>>
>> My dog *loves* cat food. We give our cats a little canned food on paper
>> plates every night, and the dog avidly goes after whatever food the cats
>> leave behind. We also sometimes give her a bit of dry cat food as a treat.
>
> Dogs will happily eat cat food. Some of them will even eat used cat food out of a litter box. A cat would have to be starving to eat dog food.
>>
>

Not the cats I used to have. We had a number of cats and we rarely
bought cat food for them. They got dog food and, hopefully, mice.

On Sat, 01 Oct 2011 10:21:26 -0400, Dave Smith
> wrote:

> Not the cats I used to have. We had a number of cats and we rarely
> bought cat food for them. They got dog food and, hopefully, mice.

I always bought my cats dry cat food, but they thought they were dogs
anyway. Most of them caught mice too, but every now and they we'd get
a real "house cat" that didn't have a clue about what to do.

--

You are what you eat, so avoid fruitcake and nuts.

What is Skin seep?
Skin seep is a treatment firming of flabby and sagging skin. The technology developed by Sciton which are located in California, USA. More and more people choose non-surgical treatments to tighten the skin. The treatment uses infrared light that heats under the skin up to 4 millimeters down. Man heats when the collagen and protein in the skin that make the skin tightens up and initiates a repair process that leads to formation of collagen and other connective tissue proteins.
See more at: http://www.dermatologi.no/laserbehandling-skintyte.html
http://www.dermatologi.no/

I'm with you, Jill, skin, even fried crispy, sounds disgusting to me as a main component of
a taco ... Or anything .... If I have chicken prepared any which way, I never eat the skin.

One of the current finalists on Top Chef served her competitive dish which included fried
bits of chicken skin. She had purchased the skin only by asking the butcher (in Mexico).
I don't get it, I confess.

N.

On 1/30/2015 7:32 AM, Nancy2 wrote:
> I'm with you, Jill, skin, even fried crispy, sounds disgusting to me as a main component of
> a taco ... Or anything .... If I have chicken prepared any which way, I never eat the skin.
>
> One of the current finalists on Top Chef served her competitive dish which included fried
> bits of chicken skin. She had purchased the skin only by asking the butcher (in Mexico).
> I don't get it, I confess.
>
> N.

Crispy fried chicken skin with s&p tastes delicious, this is one reason
that chicken wings tastes so good, you get a good ratio of crispy
chicken skin and meat. I will not touch limp, soft chicken skin.

Becca

On 1/30/2015 8:32 AM, Nancy2 wrote:
> I'm with you, Jill, skin, even fried crispy, sounds disgusting to me as a main component of
> a taco ... Or anything .... If I have chicken prepared any which way, I never eat the skin.
>
> One of the current finalists on Top Chef served her competitive dish which included fried
> bits of chicken skin. She had purchased the skin only by asking the butcher (in Mexico).
> I don't get it, I confess.
>
> N.
>

I get it. Crispy skin is loaded with flavor. Maybe not as the main
component, but it certainly would be a nice accent.

On Fri, 30 Jan 2015 23:14:59 -0500, Ed Pawlowski > wrote:

> On 1/30/2015 8:32 AM, Nancy2 wrote:
> > I'm with you, Jill, skin, even fried crispy, sounds disgusting to me as a main component of
> > a taco ... Or anything .... If I have chicken prepared any which way, I never eat the skin.
> >
> > One of the current finalists on Top Chef served her competitive dish which included fried
> > bits of chicken skin. She had purchased the skin only by asking the butcher (in Mexico).
> > I don't get it, I confess.
> >
>
> I get it. Crispy skin is loaded with flavor. Maybe not as the main
> component, but it certainly would be a nice accent.

I was rendering fat from chicken skin for a while and the by product
was crispy skin. It's the of chickens. All it needs is a little
salt. It could certainly be crumbled and used as a low carb garnish.


--
A kitchen without a cook is just a room.

On Fri, 30 Jan 2015 21:43:45 -0800, sf > wrote:

> It's the <chicharon> of chickens.

How did that word disappear? I usually make entire lines disappear,
not single words in the middle of a sentence.


--
A kitchen without a cook is just a room.

On Saturday, January 31, 2015 at 12:41:24 AM UTC-6, sf wrote:
> On Fri, 30 Jan 2015 21:43:45 -0800, sf > wrote:
>
> > It's the <chicharon> of chickens.
>
> How did that word disappear? I usually make entire lines disappear,
> not single words in the middle of a sentence.
>
I could happily make a whole plate of them disappear.
>
--Bryan

On Friday, January 30, 2015 at 3:46:03 PM UTC-6, Becca EmaNymton wrote:
> On 1/30/2015 7:32 AM, Nancy2 wrote:
> > I'm with you, Jill, skin, even fried crispy, sounds disgusting to me as a main component of
> > a taco ... Or anything .... If I have chicken prepared any which way, I never eat the skin.
> >
> > One of the current finalists on Top Chef served her competitive dish which included fried
> > bits of chicken skin. She had purchased the skin only by asking the butcher (in Mexico).
> > I don't get it, I confess.
> >
> > N.
>
> Crispy fried chicken skin with s&p tastes delicious, this is one reason
> that chicken wings tastes so good, you get a good ratio of crispy
> chicken skin and meat.

The middle and tip sections of the chicken are divine. In the "Turkey
Claus" chapter of *Winter's Present*, Ian goes for the turkey wing tips.

> I will not touch limp, soft chicken skin.
>
I'm fine with nicely browned skin that has become soft again, as long as
it was crispy at one time, like if I take a roasted Cornish hen to work
for lunch that I've packaged up with gravy.
>
> Becca

--Bryan

sf wrote:
>
>It's the <chicharon> of chickens.

The only chicken that oinks is a fat assed sf oinker.

Chicharon is pork skin cracklings... chicken skin cracklings is
gribenes:
http://cooking.nytimes.com/recipes/1...z-and-gribenes