Crispy microwave chicken skin

Cut through the membrane and pull the skin off the bone-in chicken breast; keep the bone for stock.

Blanch the skin in about half an inch of boiling water, 20 seconds at most, so it shrinks, is easier to handle, sheds fat easily and does not stick to the paper towel.

Drain on paper towel; pull off extra fat and any meat left on the skin.

Lay the skin on a couple of layers of fresh paper towel, no more than two pieces at a time.

Season with salt and pepper (or garlic powder, spices, chili powder); go light on salt since the skin shrinks a lot.

Cover with two more layers of paper towel to stop fat spattering.

Microwave about 3 minutes (1000 W microwave); it is nearly done when the spattering slows and stops. Do not open too early or it will not puff and crunch.

Snip off any corners that did not crisp with scissors.

For a single piece, microwave about two and a half minutes; a lower-wattage microwave needs longer.