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Sep 28, 2011 10:14 AM

“It’s the Jewish bacon,”

"bulk orders for (chicken) skins from chefs have increased to two or three a week from near zero a year ago.
"“A year ago it wasn’t even on our map,” Mr. Gold said. “We would have thought a chef was crazy.”"

I try my best to eat healthy, but this is one indulgence I can't resist. You?

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  1. Love it. Enjoyed the NYT article as well.

    1 Reply
    1. re: MGZ

      Wrap the skin around a liver and pan fry 'til crisy. Now, that's fine, indeed.

    2. Guess this paves the comeback trail for schmaltz. Lipitor's off-patent, too.

      1. When the skin has been rendered of most fat it's not that unhealthy. Not "health food" but not so bad for you.

        1 Reply
        1. re: scubadoo97

          According to my dad, grandma would use chicken fat sometimes when making cookies for the holidays back in Milwaukee. Never asked where she learned to do that.

        2. Absolutely the best part of the chicken.

          1. That was a very cute pic of the chicken, too. Not something I would have thought possible.