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Sometimes when I eat chicken from my fave Chinese place, there is some cartilage which is harder than fat but softer than bone. I can either take it out of my mouth (which is disgusting) or swallow it (which is also disgusting). Is this just unavoidable when somebody chops up a chicken? I was thinking of complaining to the restaurant - they may not understand.
I think chicken cartilage can be off-putting for some, but it's not necessarily a bad thing! 
Though it can add texture and flavor to dishes like soups or stir-fries. Have you encountered cartilage in chicken recipes before?ncG1vNJzZmicmaiwtr%2FSZ52am6Soe6%2Bx02iroaqVlrG0e8Kaqa2hnJa0pnnIp2ScoJmYuKa6jWxucm9f
