Make Chicken Broth with Leftover Chicken Skin

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cookpad.japan @cookpad_jp

I normally remove the chicken skin when I make a chicken dish. Since it's a shame to throw it out, I've been making chicken broth with it. Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.

Remove the excess fat from the chicken skins, rinse them under lukewarm water, and make sure to add into the boiling water. When you are boiling the chicken skins, reduce heat to very low! If you cook them in rapidly boiling water, the soup will get cloudy. If you make it thoroughly, you will have a light and clear soup. The salt is added to give the chicken skins a taste, but if you are planning on throwing them out, you do not need to add the salt. Recipe by Heartful Kitchen Rei

Make Chicken Broth with Leftover Chicken Skin

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cookpad.japan
cookpad.japan @cookpad_jp

I normally remove the chicken skin when I make a chicken dish. Since it's a shame to throw it out, I've been making chicken broth with it. Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.

Remove the excess fat from the chicken skins, rinse them under lukewarm water, and make sure to add into the boiling water. When you are boiling the chicken skins, reduce heat to very low! If you cook them in rapidly boiling water, the soup will get cloudy. If you make it thoroughly, you will have a light and clear soup. The salt is added to give the chicken skins a taste, but if you are planning on throwing them out, you do not need to add the salt. Recipe by Heartful Kitchen Rei
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Ingredients

  1. 4pieces Chicken skin
  2. 1The green portion of Japanese leeks
  3. 1 cloveGarlic
  4. 1 tspSalt (optional)
  5. 2 tbspSake
  6. 600 mlWater

Cooking Instructions

  1. 1

    Crush the garlic (you can also use sliced ginger). Add all ingredients except the chicken skins into a pot and turn on the heat. Once it comes to a boil, add the chicken skins and reduce the heat to very low.

    A picture of step 1 of Make Chicken Broth with Leftover Chicken Skin.
  2. 2

    Cover the pot to prevent the soup from evaporating, and simmer it for 4-5 minutes, and turn off the heat. Let it sit until it cools.

  3. 3

    Once the soup is cooled, strain it through a paper towel. If you prefer to make a light soup, chill it in the refrigerator and remove the congealed fat.

    A picture of step 3 of Make Chicken Broth with Leftover Chicken Skin.
  4. 4

    You will have salt flavored chicken skin and about 600 ml of chicken broth. Use them in a dish or make a soup and enjoy.

  5. 5
    A picture of step 5 of Make Chicken Broth with Leftover Chicken Skin.
    Mizuna Chinese Soup with Chicken Skin Broth
  6. 6

    [Related recipe] Fluffy egg-drop soup with chicken broth from boiled chicken.

    https://cookpad.wasmer.app/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth

    A picture of step 6 of Make Chicken Broth with Leftover Chicken Skin.
    Fluffy Egg-Drop Soup with Boiled Chicken Broth
  7. 7

    [Related recipe] Use the salted chicken skin to make a dish! Mizuna green and chicken skin stir-fry with kimchee.

    https://cookpad.wasmer.app/us/recipes/154708-chicken-skin-and-mizuna-kimchi-stir-fry

    A picture of step 7 of Make Chicken Broth with Leftover Chicken Skin.
    Chicken Skin and Mizuna Kimchi Stir-fry
  8. 8
    A picture of step 8 of Make Chicken Broth with Leftover Chicken Skin.
    How to Cook Moist Chicken Breast for Boiled Chicken
  9. 9

    [Related recipe] 6 variations of boiled chicken in chicken ham styles.

    A picture of step 9 of Make Chicken Broth with Leftover Chicken Skin.
  10. 10
    A picture of step 10 of Make Chicken Broth with Leftover Chicken Skin.
    Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

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