On confit forum, we talked about gelatin.
I'm currently making a lot of wings. I've been cutting off the tips and throwing them out.
But these little tips are full of gelatin, right?
So can I just get gelatin from the tips alone?
Now heres the deal playas, this all sounds gravy but I've one concern,
Chef Jacob discussed how the chicken juices within the gelatin are the reason for the flavor.
Now, if I'm using wing tips and wing tips only...
I will get jelly but will it only be good from a textural point of view, will it have any flavor?
BTW, what are wing tips comprised off, is there any fat or is it just skin?