Recipes for DSers

While boneless is great, the SKIN is heavenly when crispy with butter! That is the best part. Now if I am adding it to something, skinless works.

Liz

 I agree whole-heartedly on that one.  At my restaurant, before they pull the chicken from the smoked thighs, if there's crispy skin and I'm there, they're trained to set some aside just for me.  The same goes for the corner of brisket with a glob of fat hanging on it.