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On the second page of the link I talk about how I made schmaltz. I've done it several times now. Super easy, as well as delicious. It's my go-to fat for sautéing and roasting vegetables. Talk to me about chicken fat

I found that there are a fair number of inconsistencies between ranger type broilers -- both between batches from the same hatcheries and, even moreso, from hatchery to hatchery. I've had some held-over ranger hens live for 2 to 4 years without any special treatment and feeding, but I've had...