Chicken, broilers or fryers, skin only, cooked, stewed

Chicken skin is the subcutaneous layer of fat and connective tissue that covers poultry — in this case, broilers or fryers, which are young meat chickens raised specifically for consumption. The skin serves as both insulation and a protective barrier on the live animal and becomes prized in culinary traditions around the world for the rich flavor and texture it adds to dishes. Stewing chicken skin involves cooking it slowly in liquid (often broth or water) at low temperatures until the tissue softens and the fat renders. The process concentrates flavor and eases digestion compared to frying or roasting, making stewed skin a component in traditional soups and stews in many cultures. From a historical perspective, consuming chicken skin dates back centuries and appears in cuisines from East Asia to Europe and Latin America. In Asian gastronomy, stewed or braised chicken skin may be paired with soy‑based sauces, ginger, and aromatics to create a savory, gelatinous element in broths. In French and Mediterranean traditions, rendered chicken skin fat (schmaltz) has been used as a cooking medium for vegetables, grains, and legumes. Variations include adding herbs such as thyme, rosemary, and bay leaf during the stewing process to infuse subtle aromatics into both the skin and the broth. Nutritionally, chicken skin is a concentrated source of energy due to its higher fat content relative to the lean meat of the chicken itself — stewed skin provides approximately 160 kcal per 44g serving, with 14.5g of fat and 6.7g of protein. (My Food Data Its texture and flavor vary depending on the age of the bird, the cooking technique, and the broth or seasoning used. While often avoided in low‑fat diets, chicken skin’s blend of saturated and unsaturated fats can be integrated thoughtfully into balanced meal planning when total daily fat intake is monitored. Its cultural significance and culinary versatility make it an ingredient that marries flavor with nutrient density for those who choose to include it in their diets.

The nutrient profile of stewed chicken skin reflects its role as a high‑energy component of chicken dishes. Per 44g serving, stewed chicken skin delivers 160 kcal, primarily from fat (14.5g) — making fat the dominant macronutrient — with moderate protein (6.7g) and no carbohydrates. (My Food Data Among the fats, around 4.1g are saturated fats, and the remainder includes monounsaturated and polyunsaturated fats, which play differing roles in metabolic health. Fat composition matters: unsaturated fats, particularly monounsaturated fats like oleic acid, are linked to improved lipid profiles in many studies, while saturated fats are generally advised in moderation by health organizations. Although food frequency affects outcomes, the unsaturated fats in chicken skin contribute to calorie density and can support energy needs in low‑carbohydrate diets. The saturated fat content, while noteworthy, is less than half of the total fat content and can be balanced with other dietary fat sources. Protein in chicken skin — while not as high as in lean meat — still contributes to daily amino acid intake. Even though the skin is mostly fat, the connective tissues and residual muscle fibers provide essential amino acids important for tissue maintenance and repair. On a micronutrient level, stewed chicken skin supplies small amounts of minerals such as potassium (51.5mg) and iron (0.5mg), and trace amounts of vitamin D (0.09mcg), reflecting the inherent variability of nutrient distribution in animal tissues. Comparatively, lean chicken meat (such as skinless breast) would deliver higher protein and lower fat per serving. However, chicken skin delivers more energy from fats, which can be beneficial for individuals on ketogenic or low‑carbohydrate diets where fat is prioritized as a fuel source. The nutrient density score for chicken skin tends to be lower than that for many vegetables or lean proteins because it emphasizes caloric content over broad micronutrient delivery. Despite this, the mix of fats and proteins, along with collagen and connective tissue elements, gives chicken skin unique culinary and nutritional roles that differ significantly from lean meat cuts.

Source: USDA FoodData Central (FDC ID: 171056)