phaeton <[email protected]> wrote in news:0e0b7c42-cd35-4c2e-a7a1-
> I was recently looking at the "old fashioned chicken noodle soup"
> recipe in my BH&G. It talks about cutting up a 'whole stewing
> chicken' and simmering it for a couple of hours. It makes no mention
> about chicken skin. I presume that if there is skin left on the meat,
> it will create a frothy scum on the top of the broth, and then peel
> off the meat in sheets. Am I wrong? I don't think i've ever seen skin
> in soup.
> I didn't see a stewing chicken at my local grocery store, but I
> presume that I can substitute the same weight of thighs/wings etc.and
> go along the merry way. I assume I'm peeling the skin off first
> Bonus question: Is there any good use for chicken skins, if you don't
> have a dog?
A "stewing chicken" or as we call them "boiling hens" are the older hens
that were raised for egg laying and not meat consumption.
You leave the skin on when making any kind of stock/soup, and just skim
the scum off regularly while it's cooking.
As for uses for the skin..... if you leave it on and boil it, there's not
much use for it. Throw it out.
If you denude the chicken before boiling (which you shouldn't do because
it adds flavour to the stock), fry them up till crispy, save the fat for
cooking, and eat the crispy skin :-)
The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.