The gelatin is a component for stock, not a concentrate.
You make stock by starting with bones, skin and meat from chicken carcasses. They go into a pot with a mire poix and water to cover. the whole thing is simmered for several hours. During that time, the gelatin is extracted from the bones and connective tissue along with FLAVOR!
If you save the gelatin in the pan, add it the next time you make stock. I hope you saved the bones along with the gelatin.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan