Perhaps not so health-conscious, but surely cost-conscious—not to mention yummy
(Newser) -
Faced with a heaping pile of chicken skin and fat after using the rest of the bird in some healthy dish? Those squishy, sallow leftovers, Francis Lam writes in
Gourmet, present the perfect opportunity to cook up "the noblest form of chicken byproduct": cracklins. With that extra skin and...
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