kilikini wrote:

> "S'mee in WA" > wrote in message
> ...
>
>>I'm planning to try something new next week that involves removing
>>the skin from a whole chicken (which I've never done before). Should
>>I save the skin for something else, or just pitch it?
>>
>>
>
>
> May sound gross, but I put my chicken skin in with the bones when I make
> chicken stock. It provides lots of flavor and as long as I skim off all the
> fat, who cares?
>
> kili
>
>
Yep that's what I do. An easy way to skim off the fat it to toss in a
few ice cubes then remove the fat and ice cubes all at once. I don't
like watering down my stocks so I let them cool then put in the fridge
so the fat forms a layer. I remove the layer then either can or freeze.
I really like using stocks for cooking rices instead of using water so
I tend to have a lot of them.