Yakitori skewers of chicken skin and (especially) tail are succulent little delivery devices for fat. (Yakitori okra is worth trying, too.) Several dishes feature fantastically tender pork cutlet under a perfectly golden shell of panko bread crumbs.

NEWYORKER: Ootoya

For chicken, skin-on thighs with or without the bone are ideal for marinades, but you can use the whole bird, cut up, if you prefer.

NPR: Dinner's Secret Weapon: The Make-Ahead Marinade

Place the chicken, skin side up, in a large roasting pan.

NPR: Recipes: 'Ten'

"Mash up a ripe avocado and plaster it over your face for 15 minutes - you'll smell like a chicken salad but your skin will feel revitalised, " reckoned Coombe.

BBC: Beauty treatments abroad

"I don't like skin on my chicken, " Benita Hamilton tells Novak.

FORBES: Happier meals

The chicken salad had to be examined carefully for bits of skin and gristle.

NEWYORKER: Amundsen