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

amother ↓

Thu, Dec 14 2006, 11:18 am

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?

Younger Me ↓

Thu, Dec 14 2006, 11:25 am

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

batya_d ↓

Thu, Dec 14 2006, 11:37 am

Killy22 wrote:

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

I usually leave it on, but let the soup chill overnight and then remove the grease layer from the top.

↑ batya_d

Thu, Dec 14 2006, 11:37 am

Killy22 wrote:

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

I usually leave it on, but let the soup chill overnight and then remove the grease layer from the top.

rainbow baby ↓

Thu, Dec 14 2006, 11:40 am

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.

Sofia2 ↓

Thu, Dec 14 2006, 11:40 am

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.

↑ Younger Me

Thu, Dec 14 2006, 11:42 am

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!)

↑ amother ↓

Thu, Dec 14 2006, 11:44 am

amother wrote:

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

I would think that those that roast it in duck sauce afterwards, leave it on. Am I right?

Mevater ↓

Thu, Dec 14 2006, 11:49 am

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

↑ amother ↓

Thu, Dec 14 2006, 11:49 am

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.

redhot ↓

Thu, Dec 14 2006, 12:17 pm

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

↑ redhot ↓

Thu, Dec 14 2006, 12:18 pm

jewishmamathebest wrote:

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.

what is a chicken carcass????????

sounds kind of scary

↑ Sofia2

Thu, Dec 14 2006, 12:20 pm

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...

↑ rainbow baby ↓

Thu, Dec 14 2006, 12:22 pm

sthillmom wrote:

jewishmamathebest wrote:

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.

what is a chicken carcass????????

sounds kind of scary

I hope I spelled it right, it is just the bones of the chicken, the breasts and rest of the meat has been taken off for schnitzels, etc.....

↑ rainbow baby

Thu, Dec 14 2006, 12:24 pm

ZOFIT wrote:

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...

I put two of them in with wngs, necks and pupicks, with onion and carrot , salt and pepper. Leave it to boil for hours and hours. It tastes fantastic.

↑ Mevater ↓

Thu, Dec 14 2006, 1:17 pm

chocolate moose wrote:

Gross! Skin OFF!

How do you explain the Spice and Spirit recipe, and I believe the Jennie Grossinger cookbook recipe, as well? Some do, some don't. Wink

Esther01

Thu, Dec 14 2006, 3:14 pm

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

cassandra ↓

Thu, Dec 14 2006, 3:24 pm

For those who remove the skin----

What gives your soup color and flavor?