I feel like it’s been a while since I experimented with something new. A couple days ago I was reading The Amateur Gourmet, which I read every day, and Adam Roberts mentioned something about crispy chicken skin. Now, I have always loved chicken skin and I did have the idea of chicken chicharron that we had once upon a time, but reading how easily he made it (read all about it here) made me decide to give it a try. I mentioned it to friends but everyone balked at the idea. None the less, I decided I was going to give it a shot.