Every game day snack (!) on one giant sandwich. See for yourself »
All questions

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 1 year ago
3 answers 348 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

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

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

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

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 1 year ago

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