Every time I make a batch of chicken stock I lament the rich, glorious chicken fat I have to skim off the top. As part of a concerted effort not to discard this golden gift, I've started substituting it in places I might normally use other fats (you know the healthy ones, like olive oil). Reckless and unhealthy? Sure. But, delicious? Oh, so delicious.
Oh, and if you want to make these extra amazing, throw in a few wedges of fennel. —lisina