If he’s anything like me, it’d go like this.
" That looks like you’ve made it in a traditional manner but I’m going to cut off that flabby skin before I eat the meat."
Just because something is made according to tradition, it does not necessarily make it pleasant to eat. Maybe the French enjoy the flabby skin in a casserole, but I’m not French and don’t.
You don’t have any traditional English recipe that doesn’t have a crispy skin?
Yet to outgrow that phase. 
Hainan Chicken? Soy Sauce Chicken? Korean Ginseng Chicken Soup? Claypot Rice with Chicken and Shitake? Coq Au Vin?
Bring it on!!!
John - I assume if you just cut of the skin you happily crunch through the bones 
We all know you cook meat on the bone and with skin and cartilage attached as it all contributes to the flavour and body of the dish.
Some people like the skin and eat it others leave it on the side of the plate. The same is true of fish skin, or the fat on a chop or steak., whole spices in curries etc etc.
Just because they are in the dish doesn’t mean they are eaten.
I’m sure there must be recipes out there, but I can’t think of one - certainly nothing that I cook
The struggle continues.
