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desperanceDoes anyone else make chicken scratchings out of cold roast chicken-skin, or is it just me...?
(Usually they are official Chef's Perks and not for sharing, but today I think I may set them aside for scattering over the risotto like a garnish. The parson's nose, though? That's my own.)
(Usually they are official Chef's Perks and not for sharing, but today I think I may set them aside for scattering over the risotto like a garnish. The parson's nose, though? That's my own.)