I LUUUUUUUV these things! They're PHENOMENAL! I get one each week when we go to FM for our grocery run. They have different seasoned birds, and you have to be careful with some of them because they have sorbitol in them. I like the "garlic herb," "Greek herb" and "lemon pepper" best (but I can tolerate that small amount of sorbitol).
That gel is a natural gel that comes from the chicken. True, there's a lot of fat in it as well, but that makes the BEST chicken stock! I remove all the skin and the fat from the chicken, serve just the chicken meat, then save the drippings, fat, skin, bones, etc., add water and Bay leaves, and simmer it in my Dutch oven on the stove for several hours. Strain it, then refrigerate it so that all the fat rises to the top. The next morning, I skim off all that fat, and what I have left is a huge gel "mass." It's absolutely THE BEST FAT-FREE chicken stock! I put it into small freezer containers and freeze it, then whenever a recipe I'm making calls for chicken stock, I have it on hand.
Now, you should know that dark poultry meat is a trigger for many people. Thankfully, I'm not one of 'em, 'cause it's the best part of the bird.
ENJOY!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Oh YEAH!
