Chicken skin seems to be big on the high end restaurant side of things. The mainstream demand seems to be overwhelmingly in favor of skinless, boneless chicken breast. Maybe it's due to the mc nugget generation. The last few generations of kids have been raised(sort of) on chicken nuggets. They don't want to mess with skin and bones. So what happens all this excess skin?
Apparently it is making a return to the fine dining circuit. Just wanted to bring up this cultural shift and to hear what you people think of this phenomenon. Anybody have ideas for using chicken skin.