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