Fellow chicken skin lovers.....I've read through many techniques for getting crispy chicken skin but have not see this method. Now I don't typically cook much in the microwave but if we ever have any leftover roasted chicken skin, I zap it in the microwave between some paper towels until it's very crispy and all signs of flabby-ness are gone. The skin pieces shrink a lot because a lot of the fat is absorbed by the paper towels. What's left are very crispy pieces of intensely flavored yumm. I sometimes use it as a garnish for soups or in a salad along with the heated leftover chicken.
This classic preparation of crème brûlée highlights the simple, subtle flavors of vanilla bean and burnt caramel. Be careful when applying the torch; the aim is to melt the sugar as much as possible before allowing it to burn and caramelize.