Chicken skin chips

I saw a recipe for these while browsing in a bookstore Sunday. The book was
500 LC recipes or somethink like that. The author was Carpender. Has anyone
made these?They sound easy and good. I've made duck cracklings from duck
skin and I'm sure its about the same. My question is can you buy chicken
skin? I know. It's a weird question but I since I always eat the skin, where
do I get it to make the chips? Unless someone wants to mail me theirs? ;o)
--
Bear
Grrrrrrrrrrrr )
297/268.5/210
Highest weight 353
http://home.earthlink.net/~polarbear50/index.html

Bear wrote:
I saw a recipe for these while browsing in a bookstore Sunday. The book was
500 LC recipes or somethink like that. The author was Carpender. Has anyone
made these?They sound easy and good. I've made duck cracklings from duck
skin and I'm sure its about the same. My question is can you buy chicken
skin? I know. It's a weird question but I since I always eat the skin, where
do I get it to make the chips? Unless someone wants to mail me theirs? ;o)
--
Bear



I like 500 LC Recipes. I have used several recipes often. I recommend the
book. Dana will be on QVC tomorrow at 9am if you want to see what she
looks/sounds like.

I eat the chicken skin also, so you can't have mine ;0)

Yvonne

"Bear" wrote in
k.net:

I saw a recipe for these while browsing in a bookstore Sunday. The
book was 500 LC recipes or somethink like that. The author was
Carpender. Has anyone made these?They sound easy and good. I've made
duck cracklings from duck skin and I'm sure its about the same. My
question is can you buy chicken skin? I know. It's a weird question
but I since I always eat the skin, where do I get it to make the
chips? Unless someone wants to mail me theirs? ;o)

Ask your local butcher (grocery store or butcher shop). I used to get bones
for soup, suet for birdfeed, etc. I don't see why they wouldn't sell you
chicken skin, at least, not if they're preparing the boneless, skinless
chicken breasts themselves.

--
A. Brown
remove the junk to email

Hey Yvonne,
It looks like a great cookbook. I almost bought her other one. 15 minute
meals. I could use some inspiration. I always take too long making dinner.
Tony likes to eat a little earlier than I do.
I guess I'll just make a recipe that calls for skinned chicken and try the
recipe.
--
Bear
Grrrrrrrrrrrr )
297/268.5/210
Highest weight 353
http://home.earthlink.net/~polarbear50/index.html


"Cailleachschilde" wrote in message
...
Bear wrote:
I saw a recipe for these while browsing in a bookstore Sunday. The book
was
500 LC recipes or somethink like that. The author was Carpender. Has
anyone
made these?They sound easy and good. I've made duck cracklings from duck
skin and I'm sure its about the same. My question is can you buy chicken
skin? I know. It's a weird question but I since I always eat the skin,
where
do I get it to make the chips? Unless someone wants to mail me theirs?
;o)
--
Bear



I like 500 LC Recipes. I have used several recipes often. I recommend
the
book. Dana will be on QVC tomorrow at 9am if you want to see what she
looks/sounds like.

I eat the chicken skin also, so you can't have mine ;0)

Yvonne

"A. Brown" wrote in message
...
"Bear" wrote in
k.net:

I saw a recipe for these while browsing in a bookstore Sunday. The
book was 500 LC recipes or somethink like that. The author was
Carpender.

Dana posts regularly on alt.tv.general hospital. she would probably answer
any questions you may have.

On Tue, 9 Mar 2004, A. Brown wrote:

"Bear" wrote in
k.net:

I saw a recipe for these while browsing in a bookstore Sunday. The
book was 500 LC recipes or somethink like that. The author was
Carpender. Has anyone made these?They sound easy and good. I've made
duck cracklings from duck skin and I'm sure its about the same. My
question is can you buy chicken skin? I know. It's a weird question
but I since I always eat the skin, where do I get it to make the
chips? Unless someone wants to mail me theirs? ;o)

Ask your local butcher (grocery store or butcher shop). I used to get bones
for soup, suet for birdfeed, etc. I don't see why they wouldn't sell you
chicken skin, at least, not if they're preparing the boneless, skinless
chicken breasts themselves.

I special ordered them from my local Whole Foods. They thought it was a
strange request (I said I was using them for making stock - I didn't want
to have to explain that I was making chicken pork rinds), but were very
accomodating. I've also gotten them from chicken guy at the farmers'
market, but it seems to be more inconvenient for them.

I'm limiting my calories to scrape 20 more lbs off, but otherwise they'd
definitely be on my snack list.

Martha

--
Begin where you are - but don't end there.

On Tue, 09 Mar 2004 01:15:48 +0000, Bear wrote:

My question is can you buy
chicken skin? I know. It's a weird question but I since I always eat the
skin, where do I get it to make the chips?

I doubt you'll find it on the open market. When I smoked two turkeys
a while back, I had to joint them to fit them in the smoker. The leftover
skin (across the back, under the joints, and flaps around the openings)
made garlic cracklings for a week of salads.

Skin is nasty in soup. Skin and bone your chicken (bone badly, so there's
enough meat on the bones to make a decent stock), roast the bones, simmer
them with some of the chicken and assorted vegetables until tasty, strain,
add the rest of the chicken, cook through, serve chicken soup with crunchy
chips on the side.

This assumes that you'd be willing to forgo crackly golden brown roast
chicken for pale soup with crunchy bits. Life is made up of choices.
Some choices are _hard_.

;-)

Martin (215/167/165 since 4/2003)
--
Martin Golding | Studies indicate that undernutrition increases lifespan.
DoD #236 | Eat good, die young. Leave a big corpse.

On Tue, 09 Mar 2004 01:15:48 GMT, "Bear"
wrote:

I saw a recipe for these while browsing in a bookstore Sunday. The book was
500 LC recipes or somethink like that. The author was Carpender. Has anyone
made these?They sound easy and good. I've made duck cracklings from duck
skin and I'm sure its about the same. My question is can you buy chicken
skin? I know. It's a weird question but I since I always eat the skin, where
do I get it to make the chips? Unless someone wants to mail me theirs? ;o)

LOLOLOLOLOL - I'll fight ya for it!

Paper

If it's not one thing - it's your mother.
High Weight 308/225-Atkins Start/221.5/150

"Bear" wrote in
message
ink.net...
Hey Yvonne,
It looks like a great cookbook. I almost bought
her other one. 15 minute
meals. I could use some inspiration. I always
take too long making dinner.

I own both books and recommend them!
They were both worth the money...she also
has a carb counter book I use.

Renee70

Bear
Grrrrrrrrrrrr )
297/268.5/210
Highest weight 353

http://home.earthlink.net/~polarbear50/index.html


"Cailleachschilde"
wrote in message

...
Bear wrote:
I saw a recipe for these while browsing in a
bookstore Sunday. The book
was
500 LC recipes or somethink like that. The
author was Carpender. Has
anyone
made these?They sound easy and good. I've
made duck cracklings from duck
skin and I'm sure its about the same. My
question is can you buy chicken
skin? I know. It's a weird question but I
since I always eat the skin,
where
do I get it to make the chips? Unless someone
wants to mail me theirs?
;o)
--
Bear



I like 500 LC Recipes. I have used several
recipes often. I recommend
the
book. Dana will be on QVC tomorrow at 9am if
you want to see what she
looks/sounds like.

I eat the chicken skin also, so you can't have
mine ;0)

Yvonne

Ignoramus16474 wrote:
In article t, Bear wrote:

I saw a recipe for these while browsing in a bookstore Sunday. The book was
500 LC recipes or somethink like that. The author was Carpender. Has anyone
made these?They sound easy and good. I've made duck cracklings from duck
skin and I'm sure its about the same. My question is can you buy chicken
skin? I know. It's a weird question but I since I always eat the skin, where
do I get it to make the chips? Unless someone wants to mail me theirs? ;o)


I wonder if there any way to buy chicken skin without having to buy a
whole chicken. I would then live on chicken skin.

i

Yes, the skin is the best part of the chicken. I laugh at people who
think they only like the tasteless, boneless, skinless white meat.



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