Should Skin be Removed from a Chicken Carcass for Chicken Noodle Soup?

When making chicken noodle soup from a chicken carcass, one important decision is whether to remove the skin and fat from the carcass. This process involves multiple stages and can significantly impact the final taste and texture of your soup. Let's explore the details and discuss the benefits of including or excluding the skin for a richer flavor and a more satisfying dish.

Cooking Stages: From Carcass to Soup

Unless I am making a quick one-serving bowl using leftover ingredients, I typically make my chicken noodle soup in stages. Here are the steps I follow for a rich and flavorful broth:

Stage 1: Pulling the Meat and Boiling the Bones

First, I carefully pull all the meat I can off the cooked carcass. The meat is then set aside for use later. Next, I boil the skin and bones.

During this stage, I monitor the addition of seasonings such as rosemary, which has a woody texture. If there are large pieces of skin, I remove them and set them aside to cut up and add back later, as most of the fat has been cooked off.

Stage 2: Broth Preparation and Vegetables

After boiling the bones, I allow the hot broth to cool by pouring it through a colander or strainer into a tall narrow container. The fat naturally hardens and rises to the top, making it easy to remove. I then refrigerate the broth to solidify the fat further.

Once the broth has cooled, I cut up the vegetables I plan to add, separating those that take longer to cook (like carrots, parsnips, and potatoes) from those that cook quickly (such as celery, leafy vegetables, onions, tomatoes, and squash).

Stage 3: Cooking and Adding Ingredients

The next day, I remove the cold broth, lift off the hardened layer of fat, and place the remaining gelled broth in a large pot to boil. As needed, I add water to maintain the desired consistency, ensuring the soup does not become too thin but still has enough liquid for the vegetables to cook without becoming a stew.

If I am adding grains, I do so when the broth begins to boil, ensuring there is enough water to cook them properly. Grains typically require about 30-40 minutes to cook, following the specific cooking directions for the type of grain used.

I add hard vegetables about 10 minutes before the grains are done and other vegetables 6-7 minutes later. This technique ensures that all ingredients are perfectly cooked and flavorful.

Final Touches: Noodles and Seasoning

Before serving, I cook the noodles separately to prevent them from becoming mushy. When ready, I add the noodles to the bowl with the soup.

The Role of Skin and Fat in Broth

The decision to leave the skin and fat on the carcass can also impact the final outcome of your soup. Skin and fat impart extra flavor and, importantly, collagen. Collagen provides the liquid with a rich, gelatinous texture, enhancing the overall mouthfeel of the soup.

Some people prefer a broth that is clear and fat-free, while others enjoy the extra flavor and texture provided by the inclusion of skin and fat. It ultimately comes down to personal preference and the desired outcome for your dish.

Conclusion

Whether to remove the skin from a chicken carcass when making chicken noodle soup is a matter of personal preference. Following these stages and understanding the role of skin and fat can help you achieve the perfect balance of flavor and texture in your homemade broth.

Explore the process, refine your technique, and discover your ideal chicken noodle soup recipe. Happy cooking!