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Old 07-27-2007, 10:16 AM   #21
Senior Cook
Join Date: Dec 2006
Location: Colombia, South America
Posts: 153
Skillet: sometimes I do my own cracklings with chicken skins. Cut them and the chiken fat in small pieces, put in a skillet in very low heat, turning frecuently, so they donīt stick to the pan, sometimes add onions cut in slices, add a little of salt. Take care they donīt burn. As some of them are done soon, take them out to paper towels to dry.

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