Whether or not to include chicken skin when making homemade chicken soup is a debated topic among home cooks. Some argue the skin adds flavor and richness, while others claim it makes the broth greasy or cloudy. There are pros and cons to consider when deciding if chicken skin belongs in soup.
The case for including chicken skin
There are several benefits to leaving the skin on chickens when making stock or broth for soup:
- Chicken skin contains collagen, fat, and flavor compounds that can enrich the taste and texture of the broth.
- The skin helps keep chicken pieces intact during simmering so there is less breaking down of the meat.
- Fat from the skin will rise to the top of the cooled broth and can easily be skimmed off before use.
- Skin adds the aromatic flavors of browned chicken skin that many cooks enjoy.
When simmered for hours, chicken skin releases gelatin, fat, and concentrated chicken essence into the cooking liquid. This gives homemade broth or stock a silky mouthfeel and rich chicken taste. Skimming excess fat after cooling helps remove excess grease while retaining the flavor compounds.
Many chefs advocate including skin when making stock for the best extraction of flavors. Julia Child famously simmered her chicken carcasses for stock with skin on, skimming away fat later. Traditional chicken noodle soup recipes also typically call for whole chicken parts, skin on.
The case against chicken skin
There are also reasons some cooks prefer to avoid chicken skin in homemade soup broth:
- The fat from the skin can make the broth oily or greasy.
- Particles of skin can cloud the appearance of the finished broth.
- Skin may impart a fatty mouthfeel that not all soup eaters enjoy.
- Picky eaters may dislike seeing or eating pieces of skin in the soup.
For cooks trying to reduce fat and calories in a chicken soup, the skin can be a deterrent. While skimming the fat helps, some cooks find it easier to simply remove the skin before simmering the chicken. The jelly-like texture of cooked skin is also unappealing to some who prefer a crystal clear broth.
Tips for including chicken skin
For those who want to reap the flavor benefits of chicken skin without drawbacks, there are some tips to consider:
- Use a combination of bony chicken parts like necks, backs, and wings along with meatier skin-on breasts and thighs. The bones will add body while the skin adds richness.
- Start with cold water and gently heat. Skim any scum or fat that rises during the first hour of simmering.
- Allow the broth to cool completely so fat solidifies on top and is easy to remove.
- Strain the broth through cheesecloth to remove skin or particles that could cloud the soup.
- Use lean chicken meat without skin for the finished soup to control fat content.
Taking these steps helps extract maximum flavor from the chicken skin during simmering while producing a broth that is not overly greasy or clouded with skin bits. The result is a soup with rich chicken flavor without an oily mouthfeel.
Conclusion on chicken skin in soup
Whether to include chicken skin or not comes down to personal preference. For deepest flavor, skin-on chicken parts are ideal during simmering. But the skin can then be removed after cooking and cooling to yield a pristine golden broth. With proper skimming and straining, even skin-on chicken can produce a clarified soup broth.
For those monitoring fat content, using skinless chicken may be preferable. An all skinless chicken broth still has plenty of flavor, though it lacks some of the mouthfeel and richness from collagen and fats. Cooks can tweak recipes to suit their desired soup texture and richness.
In the end, there is no right or wrong answer regarding chicken skin in soup. As long as excess fat is removed, the decision comes down to the cook’s favored flavor and texture profile. Whether you swear by skin-on chicken or prefer skinless, homemade chicken soup made with care is sure to satisfy.
Common questions about chicken skin in soup
Does chicken skin make soup greasy?
Chicken skin can make soup greasy if the fat is not properly removed. During simmering, fat will be rendered from the skin into the broth. But letting the broth cool in the refrigerator allows this fat to rise to the top and solidify for easy removal. As long as the fat layer is skimmed off before use, broth made with chicken skin should not be greasy.
Should I remove chicken skin before serving soup?
This depends on personal preference. Some people enjoy bites of chicken skin in their soup for added texture and flavor. Others find skin unappetizing once cooked to a gelatinous texture. For the smoothest textured chicken soup, remove skin before shredding or cutting up chicken meat to add back to the finished soup.
Can I use chicken wings to make soup stock?
Yes, chicken wings work very well for making stock. The skin and cartilage contribute body, flavor, and gelatin to the broth. Use wings in combination with other bony chicken parts like necks, backs, and drums for the most flavor. Remember to strain and defat the stock after cooking.
Is broth made with chicken skin more nutritious?
Chicken skin adds some nutritional value to broth beyond just flavor. The collagen in skin becomes gelatin, which provides amino acids that may benefit joint health. The fat provides energy and aids absorption of fat-soluble vitamins. But calories and saturated fat will also increase, so moderation is key when including skin.
Should I simmer chicken with or without skin for soup?
For best extraction of flavors, simmer chicken parts with skin on. The skin will impart rich chicken essence into the broth as it cooks. Remove larger pieces of loose skin after cooking if a clearer broth is desired. The broth can be chilled and defatted for the cleanest flavor in soup.
Chicken soup recipes with and without skin
Here are some popular chicken soup recipes that use different approaches to chicken skin:
Classic Chicken Noodle Soup
This recipe calls for a whole cut up chicken, skin-on to make the broth. The skin is removed after simmering before adding back the chicken meat and noodles.
Creamy Chicken and Rice Soup
Skinless chicken thighs and breasts are used in this recipe for a lighter, yet flavorful broth perfect for the creamy soup base.
Mexican Chicken and Lime Soup
For bold Latin flavors, this soup uses chicken thighs cooked with the skin on. The skin gets removed before shredding the chicken into the finished soup.
Chicken Tortilla Soup
A combination of skin-on drumsticks and skinless breasts builds a well-rounded broth for this spicy Southwest soup.
Chicken Soup with Matzoh Balls
Classic Jewish penicillin, this soup is made with a whole cut-up chicken including the skin for full-bodied flavor.
Tips for crispy chicken skin
While chicken skin may get removed from soup, it can also be prepared for a crispy garnish. Here are some tips for getting the skin ultra crispy:
- Pat the skin dry first and let sit uncovered in the fridge overnight. This helps dry out the skin.
- Brush with a light coating of oil to help crisp up in the oven.
- Cook skin side down on a baking sheet at 400°F for 15-20 minutes until browned and crisped.
- Brush with oil and spice mixes like chili powder, paprika, or cayenne for added flavor.
- Serve crispy skin crumbled on top of soup or enjoy as a snack!
Crisp roasted chicken skin makes a tasty crunchy garnish for chicken soup or salad. Be sure to remove excess fat first for the healthiest preparation.
Nutrition of chicken skin
Here is how the nutrition of chicken skin compares to meat without skin:
| Nutrient (per 3oz) | Chicken meat with skin | Chicken meat without skin |
|---|---|---|
| Calories | 230 | 140 |
| Fat | 15g | 3g |
| Saturated fat | 4g | 1g |
| Protein | 15g | 16g |
As shown, chicken skin significantly increases the fat and calorie content compared to skinless chicken breast. The skin provides mostly unsaturated fat, but saturated fat increases as well.
Chicken skin is higher in certain vitamins and minerals like vitamin E, selenium, iron and zinc. But these can be obtained from the meat as well, without the extra calories from skin.
For those watching their weight or heart health, removing chicken skin is generally recommended. But enjoyed in moderation, chicken skin can add flavor and texture.
Summary
Chicken soup made with skin-on parts gets enriched flavor from the fat, collagen, and juices released into the broth. But properly skimming fat after cooking and cooling allows this richness without greasiness. Cooks can also use all skinless chicken for a lighter broth. Precut chicken meat without skin makes a smooth textured soup, while crispy roasted skin tops a soup for crunch. With options for both skin-on and skinless chicken, cooks can adjust recipes to suit their preferred soup richness and texture.