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Skimming the Scum

Scoutmaster Feb 11, 2013 06:47 PM

Is it really all that necessary to skim the scum off when making chicken stock?

  1. w
    wyogal Feb 11, 2013 06:48 PM

    If you want it clear, yes. I find it unappealing. One can also do the raft/eggwhite thing, but, I just skim.

    1. ipsedixit Feb 11, 2013 07:17 PM

      No, not necessary.

      Just as an aside, try blanching the chicken (either whole or parts) and then rinsing and starting anew with a fresh pot of water before making your stock. It greatly reduces the scum.

      1. C. Hamster Feb 11, 2013 07:18 PM

        Not if you are ok with all the scum suspended into your stock, because it doesnt go away if you dont skim. It goes into the liquid. That makes the stock cloudy and a bit greyish

        1. h
          Healthyfoodie121 Feb 11, 2013 07:56 PM

          It's purely aesthetics. It wont affect the taste or texture much at all. Although I agree with wyogal, it's pretty unappealing looking to most people I'd imagine.

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