Don't forget to save all the fat, cut it into cubes, place in a large pot with maybe a 1/4 of water and render all the fat down to its tallow.
Discard (or eat) the crackilins strain and refrigerate.
Then when you are ready to make some fried chicken the old style, brine the chicken in a sweet tea brine, wash off, batter up and deep fry on the beef tallow after you cook a pork steak in it.
Then you will have some decent fried chicken. Old school. Like maybe before there were actually school, schools.