I get my schmaltz from making chicken stock and then collecting the congealed fat that forms on the top after sitting in the fridge overnight. (howtofeedaloon.com)
As the fat breaks down, it adds moisture and flavor to the meat, so if you want to remove it, it's best to do so by refrigerating the meat after cooking and removing the congealed fat after it solidifies. (busyinbrooklyn.com)
Allow the broth to cool, refrigerate or freeze, then scrape off any congealed fat on top (keep it for cooking with). (superchargedfood.com)