I have a pretty good idea how to do it, but still need to excercise to cut it on the fat lines 😀 This is an awesomely good video explaining how to do it, plus a lot of easy chicken recipes.  And every day you learn something new. I had no idea how to make the “brown stock” (by roasting the bones first!) and never heard of the Remouillage 😀 I don´t think I will consider it, mostly because we don´t have any source of heat (like for example a wood stove that could keep it slowly simmering for hours) but it´s a good idea to know about it when the conditions are meet! Smaltz is a completely new thing as well 😀 I would call it chicken fat, but never had any idea how to do it…

Thanks to TriggTube for putting together this informative video!