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Do you use the skin for your chicken stock?

So I've read the numerous threads regarding making stock but I don't think this specific topic has been addressed.

Does the skin add flavor to the stock? Or would it just leave me with more fat to skim off the top later on? And if it DOES add flavor, do you save the skin for later stock making if a recipe requires that you remove the skin?

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  1. I remove as much skin and fat as possible for a stock. I don't think it adds much that meaty bones can't already provide. Soup is a different story.

    2 Replies
    1. re: cacio e pepe

      Well, I'm making the stock for a soup. So you would use the skin in that case? For flavor or so you could eat the skin? Thanks for your response :)

      1. re: seamunky

        What twyst said. No need for the skin in a white chicken stock, and that's what I primarily make. Fat in your stock is not a good thing. In addition, fat in your pot can potentially emulsify with some of the proteins released by the meaty bones. When that happens your stock tastes (and looks) muddy. It should come out just fine, but the risk of a poorer end product is there while there is no benefit to having skin in the stock. I always remove it and any fat deposits from my bones.

        A brown stock is a totally different matter and I agree with twyst.

        When I'm making soup, I generally start with a stock. So if I'm making chicken soup, I'll poach my skin-on chicken in the chicken stock. That will add a little fat to the soup. I actually like a little of that on my soup.

    2. Brown chicken stock I use the skin, white stock I do not. It adds very little to the stock other than fat in a white chicken stock, but when browned for brown stock it does add a lot of flavor and much of the fat renders before going into the stock.

      1 Reply
      1. I used to use it all, then skim. But I've found that if I remove most of the skin and just leave it on the wings and legs, I have the perfect amount of fat in my finished stock.

        1 Reply
        1. re: mcf

          This, exactly. I now remove skin.

        2. i use backs, heads and feet for stock or broth, so not much skin to remove.

          if you're just going to skim the fat anyway, you can bake or fry the skin for crispy treats.