I decided to empty out the freezer, much of the space being taken up by saved stuff to make stock with. I ended up with about 10 pounds of various frozen chicken and turkey bones, necks, wing tips, and stuff that was saved over the past few months. That all went in a huge pot with about 3 gallons of spring water, along with various veggie scraps, and simmered for a few hours.
After getting all the spent bones out of it and in the trash , and then straining the broth thru a sieve, I was left with about 10 quarts of this:
That was parked in the fridge overnight so that the fat would separate, and in the morning, it looked like this:
Spooned off all the fat on top, and ended up with nearly a quart of schmaltz:
And this is what was left, which is on the stove simmering to reduce it to about 7-8 quarts
Later, that will be allowed to cool, then strained again thru a finer sieve, and stored in quart and pint containers in the freezer.........should be good for great chicken stock for the next few months...