On the final audio of our confit discussion, Jacob mentions his preference for jumbo chicken wings. I found this to be a divisive issue. During my limited culinary experience(summer jobs), I heard that the smaller the chicken, the better. That big chickens have no flavor and are not tender.
Small chickens are where it's at
Anybody else hear about this theory,
Also, air chilled and wet chilled can make a difference. Heard about Bell and Evans being best for air chilled but does that make a difference. Seems like a marketing ploy.
Come on ya'll, so many variables, start talking....