Homemade Gelatinized Chicken Stock and Chicken Schmaltz or Fat - Golden Brown and Absolutely Delicious! Easy-Peasy!! No GMO's - No Additives!
Avoid cooking oils, preservatives, and GMOs when it comes to flavoring your dishes,
and to go au naturel you’ve come to the right place! 
I store mine in chicken liver tubs. If poured in warm, chicken stock falls to the bottom with chicken schmaltz (fat) rising to the surface. To remove, just dip your container in hot water, and invert and remove.
How? Well, here’s how...
Chicken Schmaltz (fat) poured straight off the surface whilst still warm and liquid - stored in chicken liver containers
I will soon post links to recipes I am using this in and what to do with this delicious goldmine because at present I am busy drafting and uploading all of my top favorite winning recipes.
When grilling chicken thighs, and believe me chicken thighs are the best for making this! – Its first skin-side down, ending with skin-side up. Just place a pan beneath your grilled chicken thighs seasoned simply with some salt and cayenne pepper. – You will find they render the best schmaltz (fat) and stock ever! You will also find that when you remove your chicken fat the seasoning is on the very bottom and not in your fat.
I grill on this metal rack (which comes with your Halogen Oven) in my wok using the extender ring of my Halogen Oven, over which I fit its element head – Turning my wok into an oven (Do not switch on the wok). Grill directly in your wok on a rack, I use my halogen oven rack, catching all the lovely chicken stock and fats in the bottom of the wok. When done, you just heat it up in the wok, then tip all the fat, together with the stock out into tubs and refrigerate to use in your dishes - the gelatinized stock will fall to the bottom with the fat laying on top. This is another way I grilled my chicken thighs (Wok was being used for another purpose) on the metal microwave turn-table resting over the top of the glass oven bowl of my FlavorWave/Halogen Convection oven with its extender ring and element head placed over. This is the natural color of your chicken fat once cooled.
The soft fat may easily be lifted or scooped off the surface once solidified or if still warm and liquid, may just be poured straight off the surface into containers for refrigeration or the whole shebang in its entirety – whilst still liquid and warm just poured straight into containers and refrigerated.
Your browned stock will settle on the bottom and you may then just scoop off your fats from the surface to do your frying.
You can even put the whole shebang into chicken liver tubs whilst still fairly warm so that your stock will lie on the bottom.
The soft fat may easily be lifted or scooped off the surface once solidified or if still warm and liquid, may just be poured straight off the surface into containers for refrigeration or the whole shebang in its entirety – whilst still liquid and warm just poured straight into containers and refrigerated.
Your browned stock will settle on the bottom and you may then just scoop off your fats from the surface to do your frying.
Deliciously natural – Juicy gelatinized chicken stock!
You will find your lovely gelatinized stock – deliciously concentrated in flavor, well browned, and with a deep, rich gravy color lying beneath the surface of your golden rich yellow schmaltz. Never throw this away! This is GOLD! The secret to many great dishes! Hold onto your shebang! Don’t let anyone take it away from you!
-Enjoy!