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Unread 04-16-2013, 06:18 PM   #18
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Join Date: 06-28-10
Location: Bothell, WA
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Something else I forgot to mention. I'll buy whole thighs and then bone and skin myself. It takes about 10 seconds per thing once you get the hang of it. Bones get frozen for stock and then I render down the skins in a cast iron pan over medium heat and save the drippings for schmaltz. The crispy skins are a great snack when dusted with a little of your favorite seasoning.
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