Chicken Skin Is One of Many 'Nasty' Foods We'll Admit to Craving

crispy chicken skinChicken skin is one of the tastiest parts of the bird. In fact, it's become so ubiquitously popular among foodies that The New York Times even did a round-up of chefs offering a variety of delicious-sounding chicken skin offerings: chicken-skin tacos, chicken-skin-wrapped gravy, deep-fried chicken skin, the list goes on and on.

But to some less than intrepid eaters, the thought of ripping off the fatty, crispy skin from the chicken and devouring it sounds, frankly, pretty gross. They just don't know what they are missing. In fact, there are plenty of guilty pleasure foods that, similar to chicken skin, are typically discarded but actually taste quite good. Check out our list:


-Salmon skin: Similar to above, this is easily the best part of the fish. It's so good, in fact, that sushi chefs sometimes make entire rolls out of the stuff.

-Chicken gizzards: This is arguably the second tastiest poultry part (after skin, of course), not to mention most tender part of the bird. Next time, resist the urge to throw them out and fry 'em up.

-Bone marrow: There's a reason people suck this stuff out of meat bones -- it's rich and salty and has a wonderful jelly-like consistency.

-Pickle juice: Pickle lovers use the brine in deviled eggs, potato salad, Bloody Marys, or even in a glass, plain and straight up.

-Potato skins: Typically, we avoid the skin (or peel it all off before cooking). But if it was so bad, then why would it be the inspiration for one of the best appetizers of all time?

-Green tops of carrots: Toss the tops in when making a big pot of veggie or chicken stock and they'll add tons of flavor. (Same thing goes for cabbage cores.)

-Parmesan rind: Adding a Parmesan rind to homemade tomato sauce is a great way to make it rich and salty. Just be sure to remove it before serving.

-Bacon grease: Add it to chocolate chip cookies in place of some of the oil or butter.

-Broccoli stems: They may be tough but they're full of fiber and vitamins. Shred them into slaw if you're too intimidated by the big stalk.

-Kiwi skins: Many people actually eat the fuzzy skins because they contain high levels of flavonoids, insoluble fiber, and antioxidants

-Bread heels: How are these any different from the rest of the bread?

What's the "nastiest" food that you crave?


Image via stevendepolo/Flickr

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