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Chicken skin in stock?

I have leftover bones and skins from deboning chicken thighs. Going to use the bones to make stock but I only have 8 so it will be a small batch. Should I throw the skins in there for added flavour? Otherwise they go in the trash since the wife won't let me fry them up

asked by CanadaDan about 3 years ago

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3 answers 1216 views
Nancy McMurchy
added about 3 years ago

I always use the skin...adds flavour. Just skim if needed.

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Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

It won't hurt. Any browned skin will add flavor and the fat will separate when cooled.

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

Browned skin is okay but raw skin can add an unpleasant taste.

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