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Forum
-> Household Management
-> Kosher Kitchen
picklelover
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 Sun, Apr 10 2016, 11:45 pm
I always skin the chicken, never even thought anyone wouldnt! The thought to leave the skin on grosses me out!
I was surprised to see on the other thread that people don't.. I wonder what your thoughts are.
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momof2+?
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Sun, Apr 10 2016, 11:55 pm
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I skin the chicken. Do you want to make a poll?
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sunshine5
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Mon, Apr 11 2016, 12:09 am
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No. I skin it after its cooked. Delicious chicken soup every time.
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silly
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Mon, Apr 11 2016, 12:12 am
I leave the skin on
Delicious soup
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Iymnok
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Mon, Apr 11 2016, 4:29 am
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I use the necks, wings or backs for soup. To get it clear and not fatty, I boil the chicken in a small pot. Once it boils, I wash off each piece and add it to the pot of "veggie soup" I let it simmer as long as possible. 8hrs often.
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little_mage
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Mon, Apr 11 2016, 5:50 am
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A lot of fat and flavor is in the skin. No, I don't peel it.
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momofone613
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Mon, Apr 11 2016, 6:46 am
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I boil the chicken with skin on ,with a bit of salt for about 45 min to an hr. then I take the chicken out and add cut veggies to water from chicken, take chicken skin off and discard. then take meat off the bone (discard bone) and put into water with veggies and boil with spices. Till veggies are soft.
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nnmom
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Mon, Apr 11 2016, 6:49 am
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I always take off the skin. We prefer leaner less oily soup!
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tymama
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Mon, Apr 11 2016, 6:52 am
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Of course! Otherwise soup has layer of fat on top
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gp2.0
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Mon, Apr 11 2016, 7:03 am
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I leave the skin on. I love fatty soup not watery soup.
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allthingsblue
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Mon, Apr 11 2016, 8:26 am
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I skin the chicken. My mother doesn't.
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nylon
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Mon, Apr 11 2016, 8:50 am
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Skin on, but I make the soup in advance and chill. All the fat floats to the top and congeals and I can control it then.
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greenfire
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Mon, Apr 11 2016, 9:03 am
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soup is quite tasty sans the skin ~ you just have to know how to spice, flavour with veggies & cook it ...
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sleepybeauty
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Mon, Apr 11 2016, 9:10 am
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I take off the skin. I put it up Friday morning and let it cook all day. It always has a lot of flavor.
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Blue jay
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Mon, Apr 11 2016, 9:22 am
| nylon wrote: | | Skin on, but I make the soup in advance and chill. All the fat floats to the top and congeals and I can control it then. |
I am almost always tempted to keep the cogealed fat on top and use it as shmaltz!
I hear its healthier than margarine!
( note: Notice I said almost tempted. Too much cholestoral although who knows science is changing...) 
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lfab
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Mon, Apr 11 2016, 10:37 am
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I always remove the skin. But I do that whenever I make chicken regardless of how I cook it (soup, crockpot, baked in oven).
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BrachaBatya
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Mon, Apr 11 2016, 11:08 am
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I keep it on. Then I chill and remove the fat later on. Works great.
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