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One Response to Crispy Chicken Skins

  1. Anonymous January 25, 2008 at 5:29 am #

    I’ve been doing this for the past 37 years! Only I’ve never salted it; I just herbed it up or spiced it once in a while. The kids always fought over it. The rest of the bird usually goes into the pot for soup, or breaded to be fried in its own oil. The oil can be saved (frozen) to use in “Bird Food Recipes” for a cold winters’ treat

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