Great way to use meat and left over fat : rillette!
Rillettes are a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.
So here it is : my chicken rillette
Heat the oven to 500F, put the meat with your favorite spices and with a bit of animal fat or olive oil. Bake a chicken or two or 10 in the very hot oven until the skin is turning brown on you. Lower the temperature of the oven to 375F, and let the meat cook, undercover until you can smell the meat all over the house (for me, an indication that the meat is done), drain the juice and fat that will accumulate at the bottom of the pan. Sieve the liquid to remove any big pieces of unwanted meat. Put sieved liquid covered in the fridge until the day after.
When the meat is cool, shred it with a fork or your fingers in small pieces or you can use a meat grinder like I do, to get the meat in a state of paste almost (that is the way I like my rillette). Put the meat in the fridge overnight.
The day after, take out the container of reserved meat liquid. The liquid and fat will be two different layers.
Drop the meat in a big pot, add the liquid and the fat with it and cook slow, while mixing. Taste it before adding any spices. I usually use salt and pepper and a bit of what I have on hand, going by the taste of the meat.
Let it cook for about 30 minutes. Remote from heat and put in containers, jars or else. And that is it, you got yourself Rillette!
A mountain of Rillettes (site in french)