What to Do With That Skin? Get Crackin' on Cracklins
Jul
11
00
Faced with a heaping pile of chicken skin and fat after using the rest of the bird in some healthy dish? Those squishy, sallow leftovers, Francis Lam writes in Gourmet , present the perfect opportunity to cook up “the noblest form of …
View post:What to Do With That Skin? Get Crackin' on Cracklins
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