The fat which is extracted from the processing or rendering of chicken is the chicken fat. It is rich in linoleic acid which is an omega 6 fatty acid. It has 17.9% or 22.8% of linoleic acid levels. It is used in chicken soups as an additive, flavoring agent or a main component. It is also known to be schmaltz. The smoking point of chicken fat is about 375 degrees. It is the cooking fat which is unrefined and holds easily. The use of chicken fat provides the flavor of chicken to various dishes.