Broiler. If they weren't submerged they might brown on their own tho.

I'm tellin ya if you could get your hands on a ton of chicken skins regularly and flash fry those suckers you could be a millionaire.

Loochy's dinner is the best one yet.

Good job on working hard to make money so you can treat yourself like a King!

Can't see it, need a bigger picture.

Seriously - that McRib thread made me want to try one. My wife is going to dinner with her friends tonight so I'm going to swing by after work and grab a Mc Freaking Rib.

IS THIS BETTER?

http://misanthropology101.files.word...alds-mcrib.jpg

Homer Simpson liked em

Extorter?

Is that you?

Them poor little steaks probably held on as best they could for the first half-hour or so.

Dinny

I wouldn't broil it to crisp it. I think that'd dry it out some. I'd just pull the thigh meat off the bone, and serve it over all that other goodness with some mashed taters.

The skin SHOULD protect it enough to crisp, I'd think... certainly could be wrong.

LMAO, i dont know who, what, when or how he's done it but i can vouch for the deliciousness of it...

Eh, there's really no way to judge a long-distance smoke-off anyway.

Potato soup with scallions, real bacon crumbles and a wee bit of garlic, topped with a little shredded cheddar.

Gonna put a grilled sourdough and sliced turkey breast sammich next to it.

It should, for the most part. What I'm sayin is that usually, when you carve a turkey, at least at my house, the skin ends up not really being a part of the servings. Ours ends up being lots of sliced white and dark meat, with stuffing, taters and gravy, cranberries, etc. So, for my taste, I'd just remove the skin, pull it into chunks, then serve it with the stuffing mixture you made.

Can I come to your house for turkey day? I'll take care of them for you.