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Chicken skin

Gastronomos Oct 15, 2013 12:42 PM

When I buy chicken thighs I sometimes bone them and remove the skin. The bones go into my stock pot, the skins get baked on a rack for cracklins...chicken bacon...mmmm. The chicken fat goes into roasted potatoes or salad dressing, warm.
I was wondering if anyone uses the chicken skin in their stock preparations. I haven't tried it and was wondering if this will be a welcome addition to my stock pot.

  1. John E. Oct 16, 2013 10:11 AM

    When I want boneless, skinless chicken thighs I used to put the bones and skins into the stockpot, but now only the bones go in and the skins go into the oven. Those chicken skin chips are the best thing ever. I've always been meaning to ask the guys in the meat department at our local grocery store what they do with the chicken skin when they are packing BSCB.

    1. Tripeler Oct 15, 2013 11:26 PM

      There is a place in Tokyo that takes a large swath of chicken skin and grills it in a flat iron grill (teppan) held down with a heavy flat block with stainless steel surfaces. I forget excactly what they call it ("tori sembei" as I recall) but the taste and texture are truly unforgettable. Very crunchy "umami" and great with a cold lager beer.

      2 Replies
      1. re: Tripeler
        Tokyoite Oct 15, 2013 11:56 PM

        It's called 鶏皮せんべい (Torikawa-senbei)
        and I second the motion that it is delicious :D

        1. re: Tokyoite
          INDIANRIVERFL Oct 16, 2013 10:54 AM

          Mine was on a fan of bamboo skewers and grilled over charcoal. With some ginger soy brushed on at the end.

          Now I know what I am bringing to the Full Moon Party this Friday.

          Thank You!

      2. Kate is always hungry Oct 15, 2013 11:09 PM

        Grivines! Not sure about the spelling, but they are delicious!

        1 Reply
        1. re: Kate is always hungry
          greygarious Oct 16, 2013 10:40 AM


        2. iL Divo Oct 15, 2013 09:19 PM

          past experience is making stock from either b-less/s-less breasts&thighs or whole birds or cut up fryers. if using the whole bird or cut up parts, the skin is always included but true>the stock without the skin is less fatty. saving the schmaltz however is a wonderful thing. so many uses from roasting potatoes to slow basted eggs.

          1 Reply
          1. re: iL Divo
            c oliver Oct 15, 2013 09:41 PM

            Cannot even imagine making stock from BSCB or thighs

          2. ipsedixit Oct 15, 2013 07:41 PM

            No, not separately.

            As part of feet, back, or wings? Yes.

            But never separately.

            1. tcamp Oct 15, 2013 06:07 PM

              Yes, I always include the fat, whether starting from a raw whole chicken or a carcass. Even when I remove the fat cap, I think the resulting stock has more flavor than a low fat version.

              But those baked skins pose a serious conflict of interest problem..

              1 Reply
              1. re: tcamp
                c oliver Oct 15, 2013 06:13 PM

                I agree. And I don't think the amount of fat is something to be particularly concerned about.

              2. greygarious Oct 15, 2013 05:24 PM

                Sure. It will make the stock more tasty but also fattier. Chill it, remove the solidified fat cap (schmaltz via a different route)
                and save it for frying other things.

                1. c oliver Oct 15, 2013 01:23 PM

                  I use chicken feet when making stock so definitely plenty of skin.

                  1. i
                    INDIANRIVERFL Oct 15, 2013 12:58 PM

                    Full of thickening collagens. IIRC

                    1. linguafood Oct 15, 2013 12:45 PM

                      Oh, sure it would be. There's tons of flavor in those skins. And fat, of course.

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