I am not sure who the mother of all invention is but the Aga certainly makes me try some strange things. While making my Boiled Chicken for a batch of soup this hit me.
"What would happen if I saved the skin from the boiled chicken, salted it and put it on a sheetpan and into the top of the Simmer Oven?"
Now I know. After 3 hours or so you will end up with beautifully crisp, salty chicken skin. Way good! Just maybe not an everyday snack.
Update 7 November
I tried his again but with raw skin. Three hours on the top rung of the Simmer Oven produced a lighter golden brown and crispy throughout. A fantastic addtion to a salad course or maybe a CS,L & T sandwich. Here's a look before they hit the oven. You really should try this.