The so-called by-products are also obtained from the chicken. Among these we recognize:
- Blood - in Asia it is drained into a container during slaughter. Collected in containers similar to cake tins, coagulating, it coagulates and becomes a sort of pudding. Cut into cubes, it is often added to soups
- Carcass - remains after the animal has been boned. It is typically used to make broth ... or frankfurters, chicken nuggets (nuggets) etc. You got it right! The chicken carcasses are placed inside machines for the mechanical separation of the meat which extracts the residues by crushing the whole and working the remains (mechanically separated meat). To confirm this, it is sufficient to look at the calcium content of the frankfurters which, thanks to the bone dust, is very high
- Schmaltz - is produced by processing chicken fat and, in certain parts of the globe, is used as a substitute for vegetable oils.
