One of the best things about living with people who eat low-fat, is getting the residual chicken skins they trim from their meat. Usually I chop these fatty bits up and fry them along with my greens or my cauli-rice, but whenever I have something already in the oven, I like to add in a pan of chicken skins, just so I have something to munch on while waiting for other food to cook. A plate of Chicharrón is the very definition of fatty and forbidden, but thankfully for us doing low-carb, it can be a weekly staple.
