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

Gold Member Joined: Apr 03 2006 Posts: 1057

My chicken soup is flavorful from the CHICKEN and vegetables and spices. fatty skin soup does not sound appetizing as something I would want to eat

Platinum Member Joined: Sep 22 2004 Posts: 9754

Hmm, I'll have to try it. What kind of spices do you use?

Gold Member Joined: Apr 03 2006 Posts: 1057

I only use salt and pepper, but I put in a lot of vegetables: whole onion, tons of carrots, zuchini, garlic (crushed), parsnip, turnip, dill, and sometimes celery and sweet potato.

The trick to a rich flavorful chicken soup is to cook it on a low flame for many hours.

I use 3 chicken quarters for a 6 quart pot, 2 quarters for a 4 quart pot, and a whole chicken for an 8 quart pot.

does that help?

Platinum Member Joined: Sep 22 2004 Posts: 9754

Yup, I do the same thing, just with the skin on. I can't imagine it is as hearty, but maybe it's good enough. I'll try it next time.

Platinum Member Joined: May 16 2005 Posts: 6262

I take off the skin and for spices I put salt pepper garlic fresh dill and fresh parsley

Gold Member Joined: Apr 03 2006 Posts: 1057

its worth a try- how bad can it be Smile

worst case scenario- u make it the next week with the skin back on

Platinum Member Joined: Jul 28 2006 Posts: 7190

I recently met s/o who said that she roasts the cooked chicken afterwards in a sauce.
Any easy, sweet, fruity sauce to roast the chicken in (for the boiled chicken from the soup), anyone ? Any pineapple or cherry, or fruity sweet and sour sauce ideas?

Diamond Member Joined: May 27 2006 Posts: 2816

ive never had any success with the cooked chicken, save making chicken salad, where its moisture comes from mayo....... I guess you could make chicken pot pie or something like that too.......

Gold Member Joined: May 19 2006 Posts: 1682

I never even thought of taking the skin off - I want all the chickeny goodness Smile

Platinum Member Joined: Jan 01 2006 Posts: 48152

I'd like such a recipe!

Diamond Member Joined: Dec 30 2004 Posts: 3194

I always leave the chicken skin on, I use mostly wings in my soup, but I always freeze it after its cooked and skim the fat off, so its the same as not having skin but the flavour is there

I leave the skin on.

Gold Member Joined: Aug 28 2006 Posts: 1838 Location: NJ

I leave the skin on. It give it its flavor
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Platinum Member Joined: Jun 09 2005 Posts: 11840

I used to take the skin off, because it's healthier and my husband didn't know the difference anyway.

Of late, I have been ... trying to cook as quickly as possible, so I stopped taking the skin off, and it still tastes like it did before, I guess just with the fat. Confused

Like Sthillmom said, it's about the time more than the chicken skin.
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Platinum Member Joined: May 16 2005 Posts: 6262

u dont have to freeze or refridgerate the soup to take off the fat. I biol the water with the chicken (skin off) and then all the fat comes to the top. I scoop it out with a spoon and my chicken soup has no fat....

Platinum Member Joined: Jul 28 2006 Posts: 7190

I cook the soup (whether with fat on or off) on Thursday, and take the fat off on Friday before warming it. On rare occassions, when I cook soup on Friday and want the fat to rise to the top quickly, I pour the soup off into a plastic container and freeze it for a few hours. The fat hardens in the freezer and I remove it.

Gold Member Joined: Apr 03 2006 Posts: 1057