There are a lot of threads out there about chicken fat, schmaltz, drippings, etc. so forgive me if this has already been asked.
Each week I bring a chicken home from the farmers market and roast it in a cast iron skillet. Occasionally I make gravy from the drippings, but mostly I just pour them out.
Any suggestions on how to use the rendered fat that floats to the top, as well as the delicious brown liquid at the bottom (is that like a bouillon?) I'm sure I could fry up potatoes, etc., but I'm just not sure on the specifics (do I use it all or cut it with another fat? high or low heat? oven or stovetop?) Looking for specific methods/recipes, as well as proper storage.
P.S. I do save the carcasses for making stock; do the fat or drippings contribute to stock-making in any way?