Do you leave the chicken skin on or not w. chicken soup?

Do you leave the chicken skin on or not when making chicken soup?

Some people use the cooked chicken by baking it in duck sauce, and other recipes, after having been cooked in the chicken soup.

I always remove the skin.

What do others do?

Senior Member Joined: Jun 17 2004 Posts: 243

I always remove the skin. the skin usually makes the soup oilier, greasier.

Gold Member Joined: Dec 27 2005 Posts: 1006

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Gold Member Joined: Mar 21 2006 Posts: 2052

When I use whole boilers I leave the skin on, but lately I have been using carcasses and they seem to do the same job as a whole boiler but it is cheaper that's the only difference.
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Senior Member Joined: Jul 19 2006 Posts: 221

I remove the skin, and I serve the chicken in the soup. With luckshen, chicken, vegetables and the water from the soup- its enough for a filling meal for the kids.

Senior Member Joined: Jun 17 2004 Posts: 243

ah, that's an idea....

removing the skin is just one of the things I learned from my MIL...
my mother never made chicken soup when I was growing up...it's more of an ashkenaze thing, so I had to "learn" how to make chicken soup when I got married. DH. my first year of marriage, I called my MIL a lot for recipes, I had a lot to learn like kugels and cholent and all the ashkenaze stuff...(especially that I never used to cook at all before I got married, so I really needed help!)

Platinum Member Joined: Jul 28 2006 Posts: 7191

Spice and Spirit says- "clean chicken and remove excess fat" in their Classic Chicken Soup recipe. They don't mention removing skin.

leave the skin on! it gives the soup soooooooooo much more flavor! true, it does add more fat, but the flavor with and without the skin is incomparable.

Gold Member Joined: Apr 03 2006 Posts: 1057

I never leave the skin on. it makes the soup fattier and oilier than necessary

I can always tell when a soup was cooked with the skin and I do NOT like it.

I also chill my soup overnight and remove the fat the next morning, but given that I thoroughly clean my chicken pieces from all fat and skin, there is not much fat left. just the way I like it Smile

Gold Member Joined: Apr 03 2006 Posts: 1057

I always remove the skin from all chicken.
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Senior Member Joined: Jul 19 2006 Posts: 221

I would guess she means chicken bones.
They are A LOT cheaper, (like $1.50) for a package- enough to make 2 pots. There is a difference though, with taste, I find...

Gold Member Joined: Mar 21 2006 Posts: 2052

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Platinum Member Joined: Jan 01 2006 Posts: 48159

Gross! Skin OFF!

Platinum Member Joined: Jul 28 2006 Posts: 7191

Silver Member Joined: Jun 12 2006 Posts: 963

each to their own taste. I happen to leave it on only when I make an extra big soup. it gives much more of a chickeny taste (and in a larger soup it needs it, I find)
yes, it is fattier, but tastier too.
and as someone mentioned already, you cool it and remove the fat.
or like my MIL does, she pours her soup into another pot, container etc. through a cheese cloth or something, her soups and golden and clear... yummmmmm!!!!!!!!!! Smile

Platinum Member Joined: Sep 22 2004 Posts: 9754

For those who remove the skin----

What gives your soup color and flavor?