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Q: Making Chicken Stock?

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Q: Making Chicken Stock?

dave_c | | Sep 12, 2008 08:20 PM

I deboned and deskinned the meat off of a few chickens.
I usually keep the skin on, but a recipe calls for skin off.
Should I save the skin and add it to the bones to make stock? or just toss it?
It seems like a lot of fat that will end up being skimmed off at the end.

I'm actually tempted to make chicken skin chicharrones, but still up in the air about doing that.

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