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Process for making schmaltz? Is it just like rendering other fats?

I harvested the Ranger cockerel tonight. Live weight, 5.75 lbs. Finished weight 4.5 pounds at 11 weeks. I discovered that on top of his mobility problems he was having difficulty breathing. The carcass doesn't have a lot of fat on it, surprisingly. He looked massive, but apparently it was...

Far left is a Buckeye. Middle is a larger Ranger pullet, far right is the Ranger cockerel.

That is the smallest. At 10 weeks the cockerel is twice her size.

9 weeks old.

That is the conclusion I am reaching. They are being bred for the chicken equivalent of gigantism, or acromegaly. These chickens are gaining size and weight in spite of free ranging and (in the boy's case) running from the mature cockerel. One of the girls is smaller, although still much...

I've added in fermented grains, so I hope that will moderate it. I already do the 12 hours, primarilly because I remove the food at night so I'm not feeding the mice as much. They are integrated into the adult flock already. Removing the food wouldn't be an issue except that I have a sitting...

They are all free ranging. Between the 9 chicks (4 Rangers, 5 Buckeyes) they are eating less than a quart of the commercial food per day. At the co-op I had a choice between layer with calcium and meat bird.

I got 5 straight run Rudd Rangers this spring in the hope that one or two would be female to add to my landrace. One refused to roost in the coop at night (usually disappeared a couple hours before sundown) and didn't come back one morning. Of the remaining four, one is a cockerel. They are...