Boiling them in water will render the fat (which is
fabulous for roasting vegetables, searing roasts, or adding to soups for flavor), and once the water evaporates the rendered fat fries the skin into crispy, tasty rinds.
Serve with two
vegetables such as sautéed rapini, and split in half a
roasted acorn squash in its skins served in a separate side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a
fabulous serving of my mashed, whipped potatoes (swirl in a little horseradish cream
for an additional gourmet touch, or
for a completely different taste, stir in a little Petite Maison white truffle Dijon).