Andy wrote:
>
> Glad you brought that up. Last weekend I roasted two whole chickens
> and poured the drippings into a measuring cup and put it in the
> fridge. It cooled and the top half is the pasty white and the bottom
> half is dark.
>
> Is the dark on the bottom the "schmaltz"? Or the other way around?
> Which part has the flavor or what?! Which should I use?

The top, congealed, pale part is the fat/schmaltz. The dark, liquid
portion on the bottom is juices. I usually don't save the fat, but it
is good for frying potato latkes, and for mixing into matzoh ball
dough. The juices should be full of roasted chicken flavor and will
add a lot of taste to a gravy or sauce. -aem