First let me start by saying I am amazed at how different chicken stock from my own chickens is from store bought chickens. After cooking the bones and everything down and letting it cool, there is this floating fat layer I have never gotten with store bought chicken. That being said, what do I do with that fat. When I make pie crust for quiches I usually use a mixture of either crisco or cream cheese and butter for the crust. Can I substitute the chicken fat for the crisco? What else can it be used for? How long can it be stored and how is the best way? Today I attempt to can for the first time. My beautiful, tasty stock is going in the pressure canner this afternoon. Tips? Warnings?