chicken skin

Chicken skin is the food of the gods! I don't think I would have removed it from the thighs to start with but any of the above suggestions that result in crispy chicken skin to nibble is prefect!

I fry chicken skin in a non-stick pan until it has rendered all its fat, which I save (yum, schmaltz) then I cut up the crispy skin and the cats and I have a lttle treat.

Render out the chicken fat (to use for roast potatoes/root veg's, classic chopped liver, etc.) Pour most of the fat into a glass jar and refrigerate. Add sliced onion to the remaining fat/skin in the pan and cook until it's all dark brown crunchy nubbins (what my grandmother called Gribenes.) Drain on paper and use to crumble like bacon over salad or vegetables, or with noodles or rice, or anything that needs its luscious factor boosted.

Season it and bake between parchment with a pan on top (to flatten), until crispy. Use as a garnish in salads, soups, etc.

Make Yakitori (chicken on skewers) chicken skin is often prepared this way.

Throw it away... It's chicken skin

Make tacos. http://www.simplyrecipes.com/recipes/crispy_chicken_skin_tacos_with_habanero_salsa/

Ooh, to answer my own question, I just found this recipe for a stone fruit salad with crispy chicken skin, which looks incredible!

http://www.nytimes.com/2011/09/28/dining/salad-with-stone-fruit-and-chicken-skin-recipe.html?ref=dining

Render on top of the stove with diced onions. Yum.