One time on Usenet, "kilikini" > said:
> "S'mee in WA" > wrote in message
> ...

> > 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?

> May sound gross, but I put my chicken skin in with the bones when I make
> chicken stock. It provides lots of flavor and as long as I skim off all the
> fat, who cares?

I was kind of thinking along those lines -- saving it for soup or
for a dish that needs some added richness. But I fear it would just
sit in the freezer, for all my good intentions... ;-)


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~