On Sun, 13 Feb 2005 23:56:33 GMT, the inscrutable Lew Hodgett
spake:

Larry Jaques wrote:

Hey, sounds good (with the exception of the fatty, old, chicken skin.)
I have some frozen birdy boobs in the freezer. Maybe I'll make that
tonight for dinner...

Go back and read again.

You simply use the skin to help brown the meat, then discard before
returning to the pot.

You DON'T EAT it.

If you cook with it, the fat which naturally occurs between skin and
meat is left in the pan; into the cooked dish. While that adds some
flavor, I'm not too fond of chicken fat.


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