In a pot over medium heat, combine chicken skin, water, vinegar, garlic, peppercorns, and salt.

Bring the mixture to a boil then lower the heat and continue to cook it until the skins render fat and are softened but not falling apart.

With a slotted spoon, remove the skins from the pot.

Remove any stray peppercorns, garlic, and bay leaves, and discard.

Arrange the skins in a single layer on a baking sheet.

Place the tray in the refrigerator, uncovered, for about 1 hour or until completely it is cold.

Using a spoon, gently scrape away any subcutaneous fat.

Cut the skin into about 4-inch pieces.

In a 180 F oven, bake skins for about 2 to 3 hours or until dry with just a bit of flexibility.

In a deep, heavy-bottomed pot, heat about 3-inches deep of lard or canola oil to 350 to 375 F.

Add chicken skins and deep-fry until they begin to puff and start to float. Do not overcrowd the pan and cook in batches as needed.

With a slotted spoon, remove from heat and drain on paper towels. Serve with spiced vinegar.