Carnivorous Cooks Treat Recipe

How to make it

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• I cook a lot of chicken. Most of the chicken recipes I come across call for skinless and boneless breast meat. I usually poach breasts with the skin and bone on, then trim the meat and cut it up, or whatever is called for. It's less expensive and makes better broth. (Poaching recipe posted.) I hate to throw out the trimmings. Here's what I do with them ...
• On medium-high, melt butter in a medium or large frying pan. As you trim chicken for another project, lay the skin out flat across bottom of pan.
• Shake on your favorite BBQ dry seasoning, curry powder, chili powder, whatever you're cooking with at the moment, or what strikes your fancy.
• If the bones have picking appeal, lay them over the skin in the pan and shake on more seasoning. Turn your back and let 'er rip.
• Pause from your other cooking project every 5 minutes and turn the skin until it's dark golden brown on all sides. Put the bones back on top in a turned position.
• When all looks well rendered and crispy, remove to drain on a paper towel until cooled enough to eat. Probably about ten seconds.
• Typically the chicken parts can be cooked and eaten in about the same time it takes to read this recipe.
• If you do this once a week for 35 years, you'll die 2 days and 3 hours sooner than otherwise. It's well worth it!!