Chicken Skin Yakitori

This is a labour of love and takes some patience, but the results are fabulous. Ask your butcher to put the chicken skins aside for you. There are various methods of rendering the fat of the skins; in this recipe it is done with a gentle boil, but the skins could also be skewered and precooked in a medium-hot oven or in a pressure cooker. I prefer the gentle boil as I can control what is happening, and at the same time be reassured that all the fat is removed from the skins. Crispy skin is