To never let my children eat roast chicken skin

[BubbleFairy]

So that I get it all to myself to scoff in the kitchen whilst carving the chicken? Crispy, juicy, amazing stuff. Not sure the kids even realise the chicken comes with a skin.......

Chicken skin = good

Duck skin = very good

Goose skin = chuck away the goose and eat the skin.

I suggested Goose to DP for Christmas 2017..... I'm thinking I definitely need to do it now.... Just for the skin!

I've seen the Morrisons goodies! On the hot counter, if you have one, where they sell the ready to eat chicken drumsticks etc.

Am now feeling much less guilty: DC1 really enjoys IKEA meatballs but I was a bit squeamish when I saw that chicken skin is listed as a main ingredient. I will serve them up with nary a backward glance now I realise it's food of the god's :-)

See, can cope with KFC. Even though I don't like chicken skin.Must be because it's all battered, as I really don't think you can taste the fact it has skin on!

Whereas I love chicken and chicken skin but cannot cope with KFC. Bleurgh.

For the best 360 degrees of crispy chicken skin cook your chicken with a can up it's fundament.

Although this recipe is called beer can chicken, it works just as well with any can and any liquid. Lovely moist meat and maximum quantities of crispy skin.

You're welcome.

I think you need goose before Christmas. We only just had it and now I'm desperately thinking of excuses to have it again. Easter goose anyone?!
I don't look mid-twenties unfortunately, but I haven't slept for about three years.

When I was a kid my Grandma used to skin the chicken completely before jointing it to put in a casserole. The skin was snipped into little pieces and fried over a low heat. She'd pour off the fat into a bowl for cooking with later and eventually you ended up with these amazing morsels of super crispy chicken skin. They'd have salt and pepper sprinkled over them and everyone would line up for their share. I've not had them for years. I might have to have a go at making them next time we have chicken.

Yanbu
My dm used to say it was cooks perks and I say it now whilst batting the kids away they have learnt to sneak in ninja style when the timer goes off. I never make crackling i hide it until I do the dishes it's very bad for you

I'm going to have to mark my place after that post porky

Also placemarking because of porky's post.

YANBU. There's a restaurant just off Trafalgar Square that used to do "duck scratchings" - basically bits of hot, salty, crisped-up duck skin. I used to go there just for that. I practically cried when they stopped selling it.

I'm the only one who likes skin in this house so it's all MIIINE!

I alaways cook chicken worth a lemon cut in half a squeezed over it then put inside the chicken and separating the skin from the meat and rubbing salted butter between, it was only recently I found out not everyone does this but it makes the skin super crispy and the meat juicy

DH does most of the weekend cooking here, and he doesn't like chicken skin in fact he abhors it....so when he is carving he shouts

Pervert No 1 Come in please....

Pervert No 2 Come in please

DS (15) and I damn near kill each other in a bid to get there first.

I always eat the bit around the neck when out of the oven. Cook's privilege!

Flump, I do the same. Never had a dry breast syndrome since.

porky, my Grandma used to do the same, also preparing the duck this way. It's a Jewish method, AFAIK. She'd also use the rendered fat and skin pieces for mashed potatoes and these were the only mashed potatoes I would ever eat.

Wish the DC had never been told about pork crackling! It has to be shared to the milligram in our house!

Clandestino..... there is never a neck or "neck bit "on a chicken

There is crispy bit... ehm around the other end though

A Thai friend of mine says the crispy chicken bums are a delicacy

I love it!

DH cooks the roast every Sunday but always asks me to carve the meat. This means I get to gobble the chicken skins/pork crackling/lamb crackling and even the fat I trim off the beef joint.

I remember DH saying one day, "Blimey you're right fat gobbler aren't you?"

Then he looked at me like >> I mean you like to gobble the fat! Not that you are a fat gobbler!!

trouble that made me laugh!

YANBU at all.

It's a standing joke in our house that I only ever buy 'mythical skinless chickens' as no one else ever get to see the skin!

Worra, yes to the beef crackling! I have it down to a fine art now - I can clean the beef of desperately unhealthy fat in the time it takes my DH to carry the veg to the table... We usually fight over the chicken skin, though, and if there's pork crackling to be had, especially if one or both of the offspring are visiting, then it's a shameless free-for-all...

Helpful hint , after you've crisped up the chicken, turn it over in the roasting pan, and crisp up the bottom - twice as much tasty stuff (we are a family of six and everyone likes a share).

My favourite cooks perk is the end of the chicken leg bone with all the crunchy skin and chewy (?collagen?) stuff at the elbow joint - or better still, the feet ( only ever had those abroad tho)!