for me, at least, for the moment, that we have no house style or style book. It is all whimsy.
When I cook with chicken parts, (or many other things, for that matter), I like to cook, generally, in chicken’s fat, which is called schmaltz.
To get schmaltz, you can trim the skin and fatty parts from your chicken and sautÃ© them up like bacon: like bacon, the fat will flow free and the rest crinkle up. Eat the cracklins, cook with the fat.
Alternatively, if you’re making soup, and you just throw in your chickens, you can skim off the fat as it rises.