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

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3 Comments

Susan W. December 6, 2015
It won't hurt. Any browned skin will add flavor and the fat will separate when cooled.
 
pierino December 6, 2015
Browned skin is okay but raw skin can add an unpleasant taste.
 
Nancy M. December 6, 2015
I always use the skin...adds flavour. Just skim if needed.
 
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