I have leftover bones and skins from deboning chicken thighs. Going to use the bones to make stock but I only have 8 so it will be a small batch. Should I throw the skins in there for added flavour? Otherwise they go in the trash since the wife won't let me fry them up
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)