I bought a 10 pound bag of chicken leg quarters Saturday, and boiled
half of them (along with all the back pieces trimmed from the other
half, that I cut into thighs and drumsticks.) I just put a few bay
leaves and 2 whole cloves in the water. I used the meat to make
tamales filling (haven't made the tamales yet) and I saved all the
stock and the lovely pale yellow grease.

Tonight I figured I better cook the rest of the chicken before it
starts to stink. I started out cooking a few thighs in a nonstick
pan, frying them in their own fat. When I got to the next pan,
drumsticks, I had a problem because they are round and not enough of
them makes contact with the pan. Then I remembered the chicken fat
in the fridge.

I took all the chicken out of the pan and I put the cold fat in
there and heated it up. The kitchen was filled with the wonderful
smell of chicken and bay leaves. I put the legs back in the pan and
they are cooking now.

Frying the chicken in the chicken grease should render all the
moisture out of the fat and also give it a "roast" taste (like
schmaltz). And the chicken fat will intensify the flavor of the
chicken and also should spice it with bayleaf. Win-win.

I better go check on it so it doesn't burn...

Best regards,
Bob