Chicken stock question 'edit' & another! 31 May 2009 at 11:10PM edited 1 June 2009 at 10:47AM in Old Style MoneySaving 7 replies 621 views

Tibbie's_mum

When making chicken stock, do you throw in the skin as well?

I have been, but I don't know if that's right or not?

Thanks in advance.

[Deleted User]

I don't but thats only my preferance I always remove chicken skin from the chook anyway as its just full of fat

thriftlady_2

I do. It is entirely up to you;)

aliballi

If you are after tasty add it, if you want healthy don't, although you could always add a small amount, for the best of both.

Tibbie's_mum

Thanks JackieO and Thriftlady.

Thanks aliballi, I going with your suggestion for my next pot of stock.

Another question with regards to stock, once you've got it on the boil you're s'ppose to skim off the scum on the top, is this vital, as i didn't do it last time and it was cloudy?

Bongedone

Add it. Once you stock is cold the fat sits on the surface. You can skim it all off no problem.

In answer to your 2nd question. I don't skim the scum off. My pot is normally too full to get a clear run at it.

columbine75

Bongedone - I concur. Stick it in the fridge and it's easier to get off as it's more solid. I have a skimmer spoon (large, round and full of little holes) I use for this.

To get a clear stock (who cares, really), strain through fine muslin, put back in a clean pan and whisk in an egg white with the crushed egg shell, strain again - that's what all the books say, I've never tried it, I just strain it through the muslin normally, clear stock - pah, who needs that!

Phoolgrrrl

I put it in and then when the stock has gone to jelly I take most of the fat layer off, leave a few wee bits on for taste.