Chicken skin acts as a cover which entraps the juices and fat inside the chicken while it is being cooked to provide the real flavor to your dish.
Uses
Once the fat of the chicken is rendered out the skin can be fried to make chips and croutons. The chicken skin can be removed and used to flavor up the chicken stock. Chicken skin adds that extra crisp to the fried chicken.
Nutritional Value
1. Chicken skin removal makes only a little difference in the content of fat present in the chicken, but skinned chicken more soft and tender after it is cooked.
2. Chicken skin contains fat and protein. It is interesting to note that 34 grams of boiled chicken constitutes of 15 grams of fat, 7 grams of protein and 50 milligrams of cholesterol and sodium and on average it contains 160 calories. For the healthy and proper development of growing kids skinned chicken is very useful.
3. The presence of ample amount collagen protein in skinned chicken makes it beneficial for our skin.
Cooking Tips
The skin of the chicken contains many useful proteins and fats. Boiling and stewing of the skinned chicken will result in the melting away of the fat. Deep frying or steaming seals in the fat of the skin inside the chicken’s flesh. Hence, if the skinned chicken is fried then it is advisable to remove it before intake.