I am wondering how you all prefer to cook skinned chicken. I will have quite a few here tomarrow and am wondering what the best way would be. ANy and all help would be greatly appreciated. Whole or parted out.
I've stewed it in a gravy served over rice, used it in a gumbo, in casseroles, chicken stock and then use the chicken for chicken salad, chicken & dumplings, baked in italian dressing, fried strips with the breast meat. It's truly endless what you can do with it. There is a thread going about using it in crock pots too!
