How long do you think

I can keep the chicken fat .  Both my girls went nuts when I was messing with that chicken..They sure know when I cook one.They are sure happy about that..
I put maybe 2T on their food this morning. they love me..  

I know I freeze the broth.stock but this is chicken fat..

I have a container of chicken schmaltz (fat) in my freezer that I use occasionally when I want that extra flavor. I keep it just like I do my bacon fat.

 

It was a common thing for Jewish people in olden times to use chicken fat for cooking since there were religious restrictions against using pork fat.

And, don't forget....if you're simmering a chicken for stock....strain and then chill down the broth. The removal of the chicken fat is much easier then. Oh, and also, you can take the skin off the rendered and simmered bird and put it in a cold skillet to continue to render it down to make crispy bits that are fabulous as 'crunchies' on salads or casserole dishes.

It's kind of like chicken bacon.

No offense but Pork fat rules.....Duck fat rules. My girls think chicken fat rules.  

We keep bacon fat in pint jars in the fridge. I never froze it and it's always fine to use.

Before the advent of the 'kitchen police' all the bacon fat was kept on the stove or countertop in a 'bacon jug'....of course, lots of people got ill and died young, but, hey, it certainly wasn't ONLY the bacon fat that did 'em in....

I freeze my chicken fat.

I let it hardened some what in the fridge. Then froze it in tablespoon blobs, so I can get to it easy.