Schmaltz

Also known as chicken fat. When you roast a chicken, particularly if you do it at a higher temperature rather than a long, low roast, you get a lot of liquid left in the dish. If you carefully pour off first the top layer, then what's left, into separate receptacles, when they're cool you get a pot of lovely amber jelly, and another pot of creamy white fat. The jelly I think of as the first press, extra virgin of stock; the fat makes a nice cooking fat, slightly chickeny in flavour but less meaty than lard, say. Good for roasting veg. You can even eat it as it is, on rye bread, if so inclined - that's an Eastern European Jewish tradition, I think, and the word schmaltz itself comes from the Yiddish, though strictly speaking schmaltz has onions in it.

The polyunsaturated content is higher than goose or duck fat at around 30%. I wouldn't use it every day, but I'll use it when I've got it. Waste not want not.