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questions about wrapping in chicken skin.

jartiv | Nov 13, 201110:24 PM

I have had the idea of wrapping different things (sausage, pork ribs) in chicken skin and frying them crispy. Looking around on the interwebs, I see a lot of concoctions involving wrapping with chicken skin but they all seem to involve meat glue. So I thought I would look for some feedback on how I should go about doing this without meat glue:

Should I cook the sausage/ribs before I wrap them?
Should I wrap said meat with raw skin, and then fry? Should I partially cook the skin and then fry?
Is this a really dumb idea?

This is my first post on chowhound, but I've had so many questioned answered just by browsing these forums, so I thought I would join and ask this.

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