Fascinating. I made broth using backs/necks/wingtips of both the conventionally raised chicken and the pastured, free-range, foraging stewing hen from Soul Food Farm. Chilled separately overnight, the fat rose to the top. Check out the difference. The fat from the Soul Food Farm hen is completely chilled, with no broth in it, but it's nearly liquid, and strikingly golden in color (with twice as much good Omega-3 fatty acids). The fat from the other bird is thick and beige.