After cutting excess fat from some chicken I was preparing, I thought I might try and fry it up to get some liquid fat with which I might use to fry some other food. As the pieces fried, they began to resemble the white part of bacon, and I thought I might try and eat them. I fried the fat chunks for probably at least 20 minutes, added some Korean dumpling sauce, and at them. Very tasty. I think fat tissue becomes very edible if you cook it longer than it takes to cook the meat its normally attached to. I might try this with steak.
Fried Chicken Gristle13 06 2010