If not then do so.
After that you can use it like any other fat. I saute my onion and garlic in bacon grease before adding them to my beans.
It is the fat of choice for frying eggs, cooking corn bread. Just don't grease you cake pans with it.
Unless you are doing a apple cake with a caramel frosting.
It adds a subtle something to the flavor.
I do use a little bit unstrained, [for things as you suggested]; but this stuff has been refrigerated for months. It has a certain yuck factor.
I did try using it to make my own bird suet once....that didn’t work out so well. ;(