When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the freezer before it's no longer safe to use?
It won't go unsafe if it's refrigerated or frozen, but it might pick up off flavors or turn rancid eventually. You can probably use it for 6 months if it's well-sealed and not exposed to air.
I have used a frozen pot for a year an it was still good. I threw it out after that just in case!