Chicken Gunk Snack
When (if?) I die, I want to be known as 1) the guy who loved but was never loved back, 2) the guy who invented the Chicken Gunk Snack, 3) also maybe the guy who sucks at naming snacks.
Take all your leftover chicken parts -- backs, necks, wingtips, skin, whatever you have. Add them to a container and keep them in the freezer until you've accumulated a certain amount. One day, dump the frozen block of chicken parts into a pressure cooker, fill it with water, and pressure cook for 40 minutes or so for one of the best chicken broths that you've ever made (pro tip -- once uncovered, let it simmer over a low flame for a few hours so you get double concentrated chicken broth for much more economical freezer storage!)
Now... what to do with all the spent chicken parts? Throw 'em away? No no no! Turn them into your new favorite beer snack! Tear the remaining meat off, keeping some of the smaller bones since they're actually totally edible and incredibly nutritious (even the larger bones are probably edible, but maybe not so pleasant). Cover it in lots of chicken bouillon powder to restore essential chickeniness, then broil until crispy and overcooked.
Salty, crispy, meaty -- served in these pics with some Green Goddess Sauce (spinach, cilantro and parsley, nutritional yeast and lemon juice blended together in a high power blender).
I don't know if I'm the first person to do this... but I always look forward to this little snack when I make my chicken broth.
