I got a Showtime Rotisserie and I love it. My favorite thing to cook
on it is chicken. My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet. The catch to the chicken skin is
that it needs to be consumed while it is hot. It can be flavored in
many ways (pork rinds are only in plain or hot and spicy. Surely with
all of the skinless chicken that is sold there must be an abundance of
chicken skin with no place to go. I know that I am not the only one
who enjoys crispy, deep golden brown, hot off the rotisserie, chicken
skin but I wonder how many others will admit it OR buy it if it was
sold by itself. Most people on the low carb (or otherwise) like
instant, open the bag and there you have it snacks. You couldn't
microwave it. I wonder if the public would like it enough to wait
while it was heated up in the oven.

The Heap

The Heap wrote:
My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet.

You couldn't
microwave it. I wonder if the public would like it enough to wait
while it was heated up in the oven.

My favorite part also. If you were to play around with the process, I bet
you could come up with a way of making it to stay crisp. You'd have to dry
it out a bit at the very least. --
Ed

http://pages.cthome.net/edhome

"The Heap" wrote in message
om...
snip

My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet. The catch to the chicken skin is
that it needs to be consumed while it is hot. It can be flavored in
many ways (pork rinds are only in plain or hot and spicy. Surely with
all of the skinless chicken that is sold there must be an abundance of
chicken skin with no place to go.

snip

Filipinos and Thais eat fried chicken skin as a snack. We sometimes buy
chicken skin from a Filipino grocery store and fry it. I like mine with a
bit of salt and some ketchup. Yum!

My mother used to have clients who worked at a chicken processing plant.
They would give her bagfuls of chicken skin. Too bad she lost touch with
them!

rona


--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Rona Yuthasastrakosol" writes:
Filipinos and Thais eat fried chicken skin as a snack. We sometimes buy
chicken skin from a Filipino grocery store and fry it. I like mine with a
bit of salt and some ketchup. Yum!

Or, from the vending machine at work:

http://www.taquitos.net/snacks.php?snack_code=542

--
Richard W Kaszeta

http://www.kaszeta.org/rich

"Richard Kaszeta" wrote in message
...

Or, from the vending machine at work:

http://www.taquitos.net/snacks.php?snack_code=542


Eek! I love fried chicken skins but bagged from a vending machine? That
just seems wrong. Almost as wrong as the microwave pork rinds I bought from
Wal-Mart in VT.

A co-incidence--I first visited www.taquitos.net earlier this week when
searching for a particular brand of potato chips. I don't like chocolate,
but I *love* potato chips!

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On 24 Jan 2004 21:18:10 -0600, Richard Kaszeta
wrote:

"Rona Yuthasastrakosol" writes:
Filipinos and Thais eat fried chicken skin as a snack. We sometimes buy
chicken skin from a Filipino grocery store and fry it. I like mine with a
bit of salt and some ketchup. Yum!

Or, from the vending machine at work:

http://www.taquitos.net/snacks.php?snack_code=542

Fascinating site. Its sibling:

http://www.chickenortuna.com/

has an interesting quiz.

On 24 Jan 2004 15:23:28 -0800, The Heap wrote:

I got a Showtime Rotisserie and I love it. My favorite thing to cook
on it is chicken. My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet.

Doesn't the new statement about fat affect this sort of thing?

Doug

I'm having trouble cooking chicken on our Showtime. In order for the skin to
crisp we have to cook it so long that the chicken is dry inside. Any
suggestions?

"Doug Weller" wrote in message
. ..
On 24 Jan 2004 15:23:28 -0800, The Heap wrote:

I got a Showtime Rotisserie and I love it. My favorite thing to cook
on it is chicken. My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet.

Doesn't the new statement about fat affect this sort of thing?

Doug

"Aria" wrote in message news:vPYQb.74623$XD5.4801@fed1read06...
I'm having trouble cooking chicken on our Showtime. In order for the skin to
crisp we have to cook it so long that the chicken is dry inside. Any
suggestions?

"Doug Weller" wrote in message
. ..
On 24 Jan 2004 15:23:28 -0800, The Heap wrote:

I got a Showtime Rotisserie and I love it. My favorite thing to cook
on it is chicken. My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet.

Doesn't the new statement about fat affect this sort of thing?

Doug

I have had excellent luck cooking chicken on mine. I use a 4 1/4 pound
chicken (give or take an ounce) and cook it for 1 hour and 20 minutes.
This is longer than the machine calls for but I use a meat thermometer
and it takes that long. I tie it up very tight using cotton twine. I
also let it rotate without heat for about 20 minutes after it is done.
That lets the juices keep rolling without any heat. I season the
outside and inside with garlic powder and poultry seasoning. I can't
get enough...I now scout all of the grocery ads when they have whole
chickens real cheap (usually a limit of 3 with additional $10
purchase) I go back a number of times during the week and stock up.
I am guessing that the secret to the moist breast meat is the
additional rotation without heat once it is done.

The Heap

I saute chicken skins until rendered of all fat and they stop
sizzling (meaning all the water has been driven out). Dprinkle on
some Old Bay eat. They stay crisp indefinately as long as it's
not humid. The rendered chicken fat can then be used for other
things - like frying potatoes.

Just like pork rinds - they're really not fatty at all - less fat
than potato chips.

-sw

On 24 Jan 2004 15:23:28 -0800, (The Heap)
wrote:

I got a Showtime Rotisserie and I love it. My favorite thing to cook
on it is chicken. My favorite part of that is the skin.......YUM!!!!
Since so many people are now on the low carb diet I wonder if there
would be a way to market "chicken skin"....No joke. It seems that
fried pork rinds are flying off the shelves because it is a crispy
snack that is allowed on this diet. The catch to the chicken skin is
that it needs to be consumed while it is hot. It can be flavored in
many ways (pork rinds are only in plain or hot and spicy. Surely with
all of the skinless chicken that is sold there must be an abundance of
chicken skin with no place to go. I know that I am not the only one
who enjoys crispy, deep golden brown, hot off the rotisserie, chicken
skin but I wonder how many others will admit it OR buy it if it was
sold by itself. Most people on the low carb (or otherwise) like
instant, open the bag and there you have it snacks. You couldn't
microwave it. I wonder if the public would like it enough to wait
while it was heated up in the oven.

The Heap