re: Rendered chicken fat (schmaltz) for C/S Gumbo Roux?

I render it all the same way, toss it in a cold pot, put it on simmer uncovered, and stir it so it is periodically. Depending on how much and the size of the chunks it will take a little time but I let it go till the bits are darker brown and it's not bubbling much. Then strain it through whatever ways you have on hand. I have seen some clean it up by ways of mixing it with water and shaking it up, then letting it settle out in the fridge and taking the hardened fat out but I don't know if that does anything to the flavor. I never bothered I just poured it into a silicon muffin cup and stuck it in the fridge. My go seasoning for the eggs currently is just salt and cayenne pepper and don't be shy with the erl