Poultry fat is obtained from the tissues of poultry in the commercial process of rendering or extracting. (AAFCO, 2003) See Animal Fat. In commercial foods, poultry fat is an undesirable ingredient as it is a by-product of meat processing and the origin is often unknown: turkey, chicken, goose, buzzard and so on. If chicken fat from healthy, hormone and antibiotic free chickens are used, the fat will contain higher amounts of the more desirable linoleic acid and would be considered an acceptable ingredient.