I have a _very_ basic question which I was hoping someone here could answer. I've just begun a foray into roasting / making my own stocks and fats. I don't have much experience with this (as I'm sure this question will illustrate).
I just roasted a chicken and saved the pan juices and drippings in the hopes of making some schmaltz. I've refrigerated the juices and they have separated, leaving two layers : a layer of solid white on top, and a brown liquid layer on the bottom. Which is the schmaltz, and how should I separate them? =)