On Tue 27 Sep 2005 11:35:09a, S'mee in WA wrote in rec.food.cooking:

> I'm planning to try something new next week that involves removing
> the skin from a whole chicken (which I've never done before). Should
> I save the skin for something else, or just pitch it?

Cosmetic surgical transplant? :-)

Uh, actually, if you render it, the fat makes a very good seasoning in many
dishes. Also known as schmaltz.


--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974