Admittedly, I use extremely little salt in cooking. Meat naturally contains SOME salt, and with chicken, that’s enough for me. I find most restaurant and commercially-prepared foods too salty.
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So do I. The fat floats to the top, so if your doc says you can’t eat it, you can skim it off before using.
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I just sliced up the filets in small pieces without grinding, mine doesn’t like organs nor bones, as a result he needs a bit of can or dry food for taurine. I saw some people could leave the whole thigh for them to deal with. Mine simply will hide the whole piece somewhere or play with it, too messy.
I’ve a neighbour whom her kitty had itchy skin allergy with hairless bare skin. The medicine was so expensive and very unpleasant (extremely bitter) but the allergy was only controlled but still there. My neighbour finally decided to get rid of all the dry food and started raw feed. Miracle, the allergy vanished totally!
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i’m the lucky recipient of my friends’ rotisserie carcasses, which i roast @ 450-degrees for an hour, add some chicken feet for the collagen, then cook (covered) in a 200-degree oven overnight. in the morning, i used to add the onion, carrot, fennel trimmings i saved in the freezer and cook for an additional hour.
but last thanksgiving, the carcass took up so much space, there was no room for the veggies, so i skipped them and found the stock had a cleaner flavor that i preferred.
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I always leave it on, whether I’m making chicken or turkey soup! Just skim it the next day and you’ve got a very flavorful soup!
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Bones will give you lots of gelatin as well
Well of course. But if the skin is on, you also get the additional gelatin from there, which is more than just from the bones.
Very true.
Do you use the skin in other ways. I often cut away excess skin on thighs, scrape out the fat and make chicken cracklings
Yes, my usual thing was to make chicken skin “chips” - either in the microwave or the toaster oven. But now I leave the skin on if it’s chicken legs for soup.
I also like the texture of curries better when the skin is on while cooking (same reason as the stock), but I remove it before serving.
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I find with thighs most stores leave a bit of excess skin beyond what covers the meat.
That’s what I cut off to make the chips
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Last week I did something new to me – after making stock including the skin and bones from thighs and legs, I removed the skin and then took a flyer at making chicken skin chips anyway.
Was fully expecting it to fail, as the fat should have fully rendered into the stock, but whaddya know – excellent chicken skin chips, and fully flavored because of the seasoning in the stock.
Never not going to do this again!
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Good idea! I remember trying that in the microwave too!
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thanks for posting this. last time i made stock, i removed the skin and made the chips, which were great. next time, i’ll do it your way.
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I just tried it on a lark – hope it works for you too!
Yes! Me too. But when it’s more than will fit on a dinner plate, I switch to the oven.
Some more today:
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I like to roast a whole spatchcocked chicken until its dark and crispy and then putting the chicken and all of the juices into a pot with broth etc after browning some carrots, celery and onions. Makes a fantastic soup.
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