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Weight Loss Forum / Low Carb / March 2004Chicken skin chips
I saw a recipe for these while browsing in a bookstore Sunday. The book was 500 LC recipes or somethink like that. The author was Carpender. Has anyone made these?They sound easy and good. I've made duck cracklings from duck skin and I'm sure its about the same. My question is can you buy chicken skin? I know. It's a weird question but I since I always eat the skin, where do I get it to make the chips? Unless someone wants to mail me theirs? ;o)  SignatureBear Grrrrrrrrrrrr :o) 297/268.5/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html >I saw a recipe for these while browsing in a bookstore Sunday. The book was >500 LC recipes or somethink like that. The author was Carpender. Has anyone >made these?They sound easy and good. I've made duck cracklings from duck >skin and I'm sure its about the same. My question is can you buy chicken >skin? I know. It's a weird question but I since I always eat the skin, where >do I get it to make the chips? Unless someone wants to mail me theirs? ;o) I like 500 LC Recipes. I have used several recipes often. I recommend the book. Dana will be on QVC tomorrow at 9am if you want to see what she looks/sounds like. I eat the chicken skin also, so you can't have mine ;0) Yvonne Hey Yvonne, It looks like a great cookbook. I almost bought her other one. 15 minute meals. I could use some inspiration. I always take too long making dinner. Tony likes to eat a little earlier than I do. I guess I'll just make a recipe that calls for skinned chicken and try the recipe. SignatureBear Grrrrrrrrrrrr :o) 297/268.5/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > >I saw a recipe for these while browsing in a bookstore Sunday. The book was > >500 LC recipes or somethink like that. The author was Carpender. Has anyone [quoted text clipped - 10 lines] > > Yvonne > Hey Yvonne, > It looks like a great cookbook. I almost bought her other one. 15 minute > meals. I could use some inspiration. I always take too long making dinner. I own both books and recommend them! :) They were both worth the money...she also has a carb counter book I use. Renee70 > Bear > Grrrrrrrrrrrr :o) > 297/268.5/210 > Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > "Cailleachschilde" <cailleachschilde@aol.combyteme> wrote in message news:20040308220904.20400.00001106@mb-m04.aol.com... > > >I saw a recipe for these while browsing in a bookstore Sunday. The book > was [quoted text clipped - 15 lines] > > > > Yvonne > I saw a recipe for these while browsing in a bookstore Sunday. The > book was 500 LC recipes or somethink like that. The author was [quoted text clipped - 3 lines] > but I since I always eat the skin, where do I get it to make the > chips? Unless someone wants to mail me theirs? ;o) Ask your local butcher (grocery store or butcher shop). I used to get bones for soup, suet for birdfeed, etc. I don't see why they wouldn't sell you chicken skin, at least, not if they're preparing the boneless, skinless chicken breasts themselves. SignatureA. Brown remove the junk to email > > I saw a recipe for these while browsing in a bookstore Sunday. The > > book was 500 LC recipes or somethink like that. The author was > > Carpender. Dana posts regularly on alt.tv.general hospital. she would probably answer any questions you may have. > > I saw a recipe for these while browsing in a bookstore Sunday. The > > book was 500 LC recipes or somethink like that. The author was [quoted text clipped - 8 lines] > chicken skin, at least, not if they're preparing the boneless, skinless > chicken breasts themselves. I special ordered them from my local Whole Foods. They thought it was a strange request (I said I was using them for making stock - I didn't want to have to explain that I was making chicken pork rinds), but were very accomodating. I've also gotten them from chicken guy at the farmers' market, but it seems to be more inconvenient for them. I'm limiting my calories to scrape 20 more lbs off, but otherwise they'd definitely be on my snack list. Martha SignatureBegin where you are - but don't end there. > My question is can you buy > chicken skin? I know. It's a weird question but I since I always eat the > skin, where do I get it to make the chips? I doubt you'll find it on the open market. When I smoked two turkeys a while back, I had to joint them to fit them in the smoker. The leftover skin (across the back, under the joints, and flaps around the openings) made garlic cracklings for a week of salads. Skin is nasty in soup. Skin and bone your chicken (bone badly, so there's enough meat on the bones to make a decent stock), roast the bones, simmer them with some of the chicken and assorted vegetables until tasty, strain, add the rest of the chicken, cook through, serve chicken soup with crunchy chips on the side. This assumes that you'd be willing to forgo crackly golden brown roast chicken for pale soup with crunchy bits. Life is made up of choices. Some choices are _hard_. ;-) Martin (215/167/165 since 4/2003) SignatureMartin Golding | Studies indicate that undernutrition increases lifespan. DoD #236 | Eat good, die young. Leave a big corpse. >I saw a recipe for these while browsing in a bookstore Sunday. The book was >500 LC recipes or somethink like that. The author was Carpender. Has anyone >made these?They sound easy and good. I've made duck cracklings from duck >skin and I'm sure its about the same. My question is can you buy chicken >skin? I know. It's a weird question but I since I always eat the skin, where >do I get it to make the chips? Unless someone wants to mail me theirs? ;o) LOLOLOLOLOL - I'll fight ya for it! Paper If it's not one thing - it's your mother. High Weight 308/225-Atkins Start/221.5/150 > I saw a recipe for these while browsing in a bookstore Sunday. The book was > 500 LC recipes or somethink like that. The author was Carpender. Has anyone > made these?They sound easy and good. I've made duck cracklings from duck > skin and I'm sure its about the same. My question is can you buy chicken > skin? I know. It's a weird question but I since I always eat the skin, where > do I get it to make the chips? Unless someone wants to mail me theirs? ;o) I wonder if there any way to buy chicken skin without having to buy a whole chicken. I would then live on chicken skin. i >>I saw a recipe for these while browsing in a bookstore Sunday. The book was >>500 LC recipes or somethink like that. The author was Carpender. Has anyone [quoted text clipped - 7 lines] > > i Yes, the skin is the best part of the chicken. I laugh at people who think they only like the tasteless, boneless, skinless white meat. >>>I saw a recipe for these while browsing in a bookstore Sunday. The book was >>>500 LC recipes or somethink like that. The author was Carpender. Has anyone [quoted text clipped - 10 lines] > Yes, the skin is the best part of the chicken. I laugh at people who > think they only like the tasteless, boneless, skinless white meat. Glad that we agree, but do you know how I can buy chicken skin? i These postings about chicken skins really brings back a lot of memories for me. Growing up I loved the skin, but not the meat. My sibs hated it, but loved the meat. Sooo guess who got all of it? <G> Marty > >>>I saw a recipe for these while browsing in a bookstore Sunday. The book was > >>>500 LC recipes or somethink like that. The author was Carpender. Has anyone [quoted text clipped - 12 lines] > > Glad that we agree, but do you know how I can buy chicken skin? Did you see my post where I said I'd special ordered it from Whole Foods and also from a chicken vendor at a farmers' market? If you don't go to Whole Foods, the butcher dept. at your local grocery store will probably save the skins for you. Martha SignatureBegin where you are - but don't end there. > >>I saw a recipe for these while browsing in a bookstore Sunday. The book was > >>500 LC recipes or somethink like that. The author was Carpender. Has anyone [quoted text clipped - 10 lines] > Yes, the skin is the best part of the chicken. I laugh at people who > think they only like the tasteless, boneless, skinless white meat. It doesn't have to be tasteless if you season it right. I love boneless, skinless, grilled chicken breast in my salads. SignatureMichelle Levin http://www.mindspring.com/~lunachick I have only 3 flaws. My first flaw is thinking that I only have 3 flaws. > It doesn't have to be tasteless if you season it right. I love > boneless, skinless, grilled chicken breast in my salads. And if you cook it right. Just last night, after a few months of ending up with slightly rubbery skinless boneless sauteed breasts, I bothered to check with the Joy of Cooking to see what I was doing wrong. This might be common sense to some, but here's what I learned, which is not what I'd been doing: Heat 2 tbs butter in a pan on high heat. Not the highest heat, but higher than medium-hot. When the butter is a nut brown color (not too dark, or it'll burn), add a few tbs of olive oil. Heat for another 3-4 minutes, but don't let it smoke. Add chicken breasts. Don't touch them for 4 minutes. Use a timer. Flip them over and cook for 3-5 minutes more. If the pan is hot enough, they will be thoroughly cooked through. They'll also have a nice crispy, browned outside and be totally juicy on the inside. Cate I'm not a breast man myself. I find them kind of bland. Give me a big chunky, hairy leg and thigh.... oops. We're talking chicken aren't we. SignatureBear Grrrrrrrrrrrr :o) 353/297/267/210 http://home.earthlink.net/~polarbear50/ > > It doesn't have to be tasteless if you season it right. I love > > boneless, skinless, grilled chicken breast in my salads. [quoted text clipped - 17 lines] > > Cate > I'm not a breast man myself. I find them kind of bland. Give me a big > chunky, hairy leg and thigh.... oops. We're talking chicken aren't we. Hey, Bear, I see we have the same tastes in, um, chicken ;-) SignatureSaffire 205/166/125 - 5'2.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 I'm glad that most of the people are brainwashed to eat the expensive white meat. That leaves the much more delicious, juicy cheap dark meat legs and thighs for me. >>I'm not a breast man myself. I find them kind of bland. Give me a big >>chunky, hairy leg and thigh.... oops. We're talking chicken aren't we. > > Hey, Bear, I see we have the same tastes in, um, chicken ;-) > I'm glad that most of the people are brainwashed to eat the expensive > white meat. That leaves the much more delicious, juicy cheap dark meat > legs and thighs for me. same here. I would take a chicken thigh instead of chicken breast all the time. i >>>I'm not a breast man myself. I find them kind of bland. Give me a big >>>chunky, hairy leg and thigh.... oops. We're talking chicken aren't we. >> >> Hey, Bear, I see we have the same tastes in, um, chicken ;-) > I'm glad that most of the people are brainwashed to eat the expensive > white meat. I object to that remark.... Some people who like it aren't "brainwashed", they just happen to like breast meat. Trust me, I am not someone who goes with trends. I love it chopped up in salad, which I dress with real olive oil and herbs. That said, I do like thighs as well. CM This post displays all the clear signs of chicken-brainwashing! Beware. ;-} Eat thighs. John Vertigan Atkins since 1/2/04 262/234/160 > > I'm glad that most of the people are brainwashed to eat the expensive > > white meat. [quoted text clipped - 8 lines] > That said, I do like thighs as well. > CM > I saw a recipe for these while browsing in a bookstore Sunday. The book was > 500 LC recipes or somethink like that. The author was Carpender. Has anyone > made these?They sound easy and good. I've made duck cracklings from duck > skin and I'm sure its about the same. My question is can you buy chicken > skin? I know. It's a weird question but I since I always eat the skin, where > do I get it to make the chips? Unless someone wants to mail me theirs? ;o) gee...take the worst part of the chicken nutritionally and fry it in oil. sounds really healthy--NOT. You know what's not healthy? Being big and fat. If it gets me where I want to go it's healthy. Are you some kind of Puritan or something? So far I've read 2 of your posts and there very judging. Take care of yourself and remember to add IMHUMBLEO to your posts. SignatureBear Grrrrrrrrrrrr :o) 353/297/267/210 http://home.earthlink.net/~polarbear50/ > > I saw a recipe for these while browsing in a bookstore Sunday. The book was > > 500 LC recipes or somethink like that. The author was Carpender. Has anyone [quoted text clipped - 5 lines] > gee...take the worst part of the chicken nutritionally and fry it in > oil. sounds really healthy--NOT. > My question is can you buy chicken skin? Ask around if there are any low fatters in the neighborhood and form a team with them. They get boneless skinless breasts. You get the skin, thighs and legs. They get one wing, you get the other. They don't want the back, so you get it. Together you can be like the Sprat family in the childhood rhyme! In addition to the skin and dark meat, you'll get plenty of bones. Add a big stockpot, some simmering and welcome home to a house filled with wonderfull smells. |
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