I purchased 10 naturally-grown chickens last year from a local farm, and they were delicious! I have tried to use every part of the chicken to be frugal and reduce waste, but chicken skin was always gross to me and I threw it out. (And besides, isn’t that saturated fat terrible for you?). Recently I took my 4-month-old baby girl to visit my Grandpa in California. While there I observed my Grandma making Chitlin’s for him. I thought to myself, what a great way to use chicken skin! In this way, chicken skin releases all its oil and you have some great organic oil to use in frying eggs or any other savory dish (I pay about $40 a gallon for organic olive oil and organic coconut oil. Why throw away perfectly good organic chicken grease?).
UPDATE from the Readers: Aparantly, chiltin’s are more commonly known as the intestines of the pig.;) Fried chicken skin is often called cracklin’s. Sorry for the confusion! Just following what Grandma called them!