Is it really all that necessary to skim the scum off when making chicken stock?
If you want it clear, yes. I find it unappealing. One can also do the raft/eggwhite thing, but, I just skim.
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.
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
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.
Most Recommended Discussions on Home Cooking
Apr 19, 2014
What's for Dinner #292 - The...
23 minutes ago
I need a veggie suggestion for...
38 minutes ago
What are you baking these days...
8 minutes ago
Cooking first time for girlfriend...
about 5 hours ago
Cooking bacon in the oven...
about 2 hours ago
2014 Pebble Beach Food & Wine Festival
See All 23 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise