- Gastronomos Oct 15, 2013 12:42 PM
When I buy chicken thighs I sometimes bone them and remove the skin. The bones go into my stock pot, the skins get baked on a rack for cracklins...chicken bacon...mmmm. The chicken fat goes into roasted potatoes or salad dressing, warm.
I was wondering if anyone uses the chicken skin in their stock preparations. I haven't tried it and was wondering if this will be a welcome addition to my stock pot.