Saving Fat Drippings
I've followed Chowhound people's suggestion to save bacon fat drippings to use in cooking. It's been a great flavorful addition.
Now I wonder if saving chicken fat is good, too, and if I can add it
directly to the bacon fat. I haven't done it yet awaiting feedback.
Yes and yes, but keep it in the refrigerator. I don't see why you'd want to mix the two, since there are many more instances when you'd want to use one or the other than those where both together would be appropriate. It's simple enough to have two containers and take some from both if you want to. Google schmaltz.
Saving any fats is a great thing.
I highly don't recommend mixing fats (Especially bacon and chicken, or any poultry with bacon) for when storing it for later use. They taste very different (Including bacon being incredibly salted) and are not the same thing. When stored together they can often product off flavours (It just may be me that feels this way though).
Each fat has different tastes and most taste great when even just simply roasting potatoes or veg.
My fridge usually has 5 different fats stored in it at every given moment and they’re all lovely to cook with. (Beef, pork, bacon, chicken, and lamb (Although some find it off putting))(I occasionally have duck fat stored as well).
If you have any more questions, just ask.