I bet our great-great-grandmothers would be aghast to see that newspapers have to tell us this.

Interesting idea; I never would have thought of making "chicken butter". Heh. The chicken fat I've rendered tends to be soft enough that even out of the fridge, it's about as spreadable as softened butter. But I bet this would be really nice on one of my LC tea biscuits that I make in winter to go with soup.

I love chicken fat. Every time I make broth, I peel the fat off the top of the chilled broth and 'render' it: heat it up in a sauce pan to simmer off the remaining water, cool, pour through a stainless steel coffee filter into a small container. I wouldn't be confident that it lasts "indefinitely", but that's not an issue for me because it gets used within a week.