Just frying up some OJ chicken for the seder… the olde-fashioned way; by frying up the chicken skins first to get all that deliciousness out, instead of throwing it away. I don’t do it during the year, but for Pesach, I indulge. It’s true that I have olive oil, so I don’t have to fry the chicken in cottonseed oil or margarine, but still… sometimes, it’s a treat to have extra-super-duper chickeny chicken. And we usually eat it skinless, so it’s a win-win. I feel guilty throwing away the skins: my father’s generation would probably have enjoyed these VERY much, just layered on a piece of bread to soak up the pure chickeniness.
My non-chicken-eating children would probably be revolted.