This Chicken Skin Recipe Is Your New Go-To Appetizer

September 24, 2015

You know how the crispy skin is the best part of roast chicken? Chefs are catching on—and serving it solo.

Are you the kind of person who would eat all of the salty burnished skin off of a resting Thanksgiving bird if no one were looking? Then you’re living in a golden age, my friend. At restaurants right now, crispy skin isn’t just the best part of a given piece of protein but its own stand-alone hedonistic ingredient. And while some chefs are using it to add texture and richness to a dish in the form of a garnish, others…