Yum - that sounds awfully good. Never thought of doing anything with just the skin, but then I love chicken skin. I guess I could bake it and SHARE it with Mike. :-)
I tend to eat the chicken skin only if it's cooked kinda crispy. If the chicken was boiled, say, and the skin is kinda flabby, I'll pull it of. In this case, the skin was still kinda soft, because with the lid on the roaster, I think the chicken was basically steamed. .
Well played! Of course you are very good at processing food. I always enjoy the game of looking at what I have on hand, and coming up with a way of using the most of my food that is the closest to losing it's appeal. It started because I hate to waste food, but now I think of it as my own personal game show in my head. I can only imagine how well I would do if I had your culinary skills! I also can't imagine cooking without my herb garden.
I also do that! I call it the "Chef's Challenge". Like on the show "Chopped". I have THESE ingredients. Now what can I do with them. If I have to go buy something to complete a recipe, what's the LEAST I'll need to buy...
From when I worked in the LSU Food Service warehouse-- FIFO-- First in, first out.
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(The other day, I learned a little about unicode.)
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In this case, the skin was still kinda soft, because with the lid on the roaster, I think the chicken was basically steamed.
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From when I worked in the LSU Food Service warehouse-- FIFO-- First in, first out.
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