Given the background description of some cooking related query, summarize the question into a title

I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
When to carve a goose - hot or cold

I know it's completely basic, but I've been reading up on alternative ways to make chicken wings (admittedly because I've been trying to find a similar recipe to Korean soy garlic chicken) and I came across this recipe from Momofukufor2.It mentions rendered chicken fat, and I'm not exactly sure what that meant. I'm familiar with twice fried wings, so is this just another way of saying "the oil you cooked the wings the first time around"?
What is "rendered chicken fat"?

I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them and pick around them in my bowl. (I will probably also be using chiles en adobo, serranos, and roasted jalapenos/tien tsin as my pepper trinity.)The only ones I do actually like are black beans. What would your recommendations be for a good bean, both in choice and preparation to pair with the ingredients above? (Please include other ingredients or flavors to incorporate in the comments.) I want it to be dark and mysterious; typically I name things first and then build them up from there and this one I'm calling Bear's Den Chili (hopefully that will be a note to start you off with).

Bean selection for a chili recipe

