Continuing on my mission to find ways to eat choko, we tried roasting it last weekend. I roasted it two ways – skin off and skin on. Roasted it tastes quite nice, like squash and the skin is edible, so I would leave the skin on in future. We used the leftovers to make risotto the following night, and the skin was a bit tough by then, but easy to cut off. We always cook a large chicken and twice as many vegetables as we need, so we have plenty of leftovers. If you are avoiding amines, don’t eat the chicken skin.
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