Q: I have found the best way to make homemade chicken broth is with a whole raw chicken rather than the carcass of a roasted chicken. I get much richer, more flavorful broth this way, and it works fine because I just use the meat in enchiladas or calzones, etc.
However, I haven't found a use for the skin — boiled chicken skin is a pretty disgusting thing, but if there's a way I can use it rather than throw it out, that'd be great.
I'd love any suggestions on how I could use it — I've seen chicken skin become popular as an ingredient lately, maybe I could fry it after it was boiled?
Sent by Kim
Editor: Readers, how do you turn boiled chicken skin into something tasty?