SC - help on documentation

[Laura C. Minnick]

    My turn for questions!

  Does anyone know what the process for rendering chicken fat for pie crust?
I've been making chicken stock,  and my roomie  tells me tales of how a
former co-worker used to render the chicken fat to make her pie crusts.
I've been cooling the stock, and skimming off the fat layer,  even freezing
some.

Also, can I freeze the fat  (as is now) and finish the process later?

Caointiarn