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Guida passo passo a Preparare Perfetto Make Chicken Broth with Leftover Chicken Skin

 ·  ☕ 4 min read  ·  ✍️ Justin Shelton

Make Chicken Broth with Leftover Chicken Skin
Make Chicken Broth with Leftover Chicken Skin

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, make chicken broth with leftover chicken skin. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. Homemade Chicken Stock is the perfect way to use up leftover chicken bones.

Make Chicken Broth with Leftover Chicken Skin is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Make Chicken Broth with Leftover Chicken Skin is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have make chicken broth with leftover chicken skin using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Make Chicken Broth with Leftover Chicken Skin:
  1. Get 4 pieces Chicken skin
  2. Make ready 1 The green portion of Japanese leeks
  3. Take 1 clove Garlic
  4. Get 1 tsp Salt (optional)
  5. Take 2 tbsp Sake
  6. Get 600 ml Water

Slowly bring to a boil; reduce heat until mixture is just at a simmer. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Also, when I make Teriyaki Chicken, I end up with some uncooked skin/fat/bones because the recipe calls for deboning raw chicken thighs.

Instructions to make Make Chicken Broth with Leftover Chicken Skin:
  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.
  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. 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.
  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. [Related recipe] Chinese-style soup with mizuna green. https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth (see recipe)
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  7. [Related recipe] Use the salted chicken skin to make a dish! Mizuna green and chicken skin stir-fry with kimchee. https://cookpad.com/us/recipes/154708-chicken-skin-and-mizuna-kimchi-stir-fry (see recipe)
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  10. [Related recipe] Kimchee soup with eggs. https://cookpad.com/us/recipes/147044-egg-and-kimchi-soup-made-with-chicken-skin-and-chicken-broth (see recipe)
  11. Ready to serve and ENJOY!

Heat the water to just under a boil over medium-high heat. Also, when I make Teriyaki Chicken, I end up with some uncooked skin/fat/bones because the recipe calls for deboning raw chicken thighs. If you don't have any leftover chicken, I would grab one or two raw chicken thighs from the freezer. By the way, this will totally work with turkey bones/skin, so save any raw bits from your turkey at Thanksgiving! Place the chicken bones and chicken skin along with any optional ingredients in a large pot and cover with plenty of water.

So that is going to wrap this up with this special food make chicken broth with leftover chicken skin recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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