We've taken to roasting chicken thighs every couple of weeks. Sometimes we roast them on vegetables and sometimes we make different salads. Occasionally there is rice or potatoes to go alongside. We take the leftover chicken and pull it, to use in other dishes. We save the leftover skin and bones for stock. On the night we roast up the thighs, Alex and Amaya harvest the crispy skins to make tacos. They stuff them with meat and vegetables and whatever else is on the table. Then they dip or drizzle them in hot sauce and savor the deep crunch and salty flavor of each delicious bite.
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