I made chicken stock a couple weeks ago and now the freezer is full. I'm well stocked (ha! ha!) for soup this summer. Since FIL's freezer was almost empty, I took some over there to store. Since a full freezer works more efficiently than an empty freezer, it is a win-win, right? (Although I didn't make that much stock.) I also added a bunch of ice blocks so now the freezer is about half full.
Before I froze the stock, I skimmed the fat off and instead of throwing it away, I stored it in a little bowl in the fridge (just like mom, although I remember mom leaving it on the stove). The next few times I sauted vegetables, I added a bit of the fat for flavor. Yummo! I think Mr. Fix-it appreciated the extra flavor, but I wonder what's worse for you, chicken fat or butter?