I deboned and deskinned the meat off of a few chickens.
I usually keep the skin on, but a recipe calls for skin off.
Should I save the skin and add it to the bones to make stock? or just toss it?
It seems like a lot of fat that will end up being skimmed off at the end.
I'm actually tempted to make chicken skin chicharrones, but still up in the air about doing that.