In chefs’ continuing search for ingredients that are unusual enough to intrigue their customers, but not weird enough to scare them away, a growing number of them have turned to a crunchy part of America’s favorite edible bird. “Even talking with my purveyors, chicken skin is just blowing up,” said Douglas Rodrigues, chef de cuisine at Clio, Ken Oringer’s signature fine-dining restaurant in Boston, noting that it had even been written about recently in The ...

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