Reply #44: There's a reason they wouldn't use chicken gristle in chicken nuggets

[jmowreader]

No matter how much you grind 'em, you'd never get a consistent mouth feel if you put chunks of chicken gristle in the mix, and Americans are all over mouth feel.

The thing about my chicken skin idea is, look at a diet book that has chicken recipes. They tell you to remove the skin because it's half fat, "even though it's the tastiest part of the chicken." You've heard of Peking Duck, of course; when you get it, they serve it in two courses: the skin is the main attraction, and then they eat the meat later. So poultry skin is definitely a desirable product--so long as you don't grind the shit up and mix it with chicken meat, where it just acts as a huge glob of fat.