Name: Crispy Salt-and-Pepper Chicken Skin
Yield: 4 Servings
Ingredients: 1/2 pound chicken skin (from about 2 whole chickens or 3 pounds thighs); cut into 3" pieces; Salt and pepper; Parchment and baking sheet (to keep skin from curling)

Photo by Danny Kim

Cooks' Note

You'll need about 3 pounds skin-on, bone-in chicken thighs to yield 1/2 pound skin. Use your newly skinless thighs in a braise.

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