chicken fat clot

chick·en fat clot

clot formed in vitro or postmortem from leukocytes and plasma of sedimented blood.

A slowly formed postmortem blood clot, composed mainly of white blood cells that settle to dependent parts of the vasculature. Chicken fat clots are yellow, rubbery, and don’t adhere to vessel walls; the cells seen in such clots are heterogeneous with abundant neutrophils, few RBCs and fibrin. They may occur in fulminant bacterial endocarditis

chick·en fat clot

(chik'ĕn fat klot)

Clot formed in vitro or postmortem from leukocytes and plasma of sedimented blood.

chicken fat clot

A yellow blood clot appearing to contain no erythrocytes.

See also: clot