INGREDIENTS

INSTRUCTIONS

Method: In a fairly deep microwave dish ( or quart of more meeasuring cup)
put all the ingredients. Because the fat gets extremely hot, i suggest a
glass or ceramic or corning type container rather than plastic. cover the
container with plastic wrap or a cover or its own, tightly. Microwave on
hight for about five to seven minutes. It will not be done, but pour off as
much of the golden fat as ou can into a glass jar. Continue to microwave in
several minute intervals, checking to see if it is browning. When it begins
to brown, decrease the intervals to 1 minue (not 5 like I did) until it
seems nicely browned. Drain the golden brown fat that has accumulated into
the same glass jar. Take out the grivenes and put them on a plate to cool,
if they last that long. Refrigerate or freeze the fat for later use. If you
are feeling particularly sinful. dip a little piece of bread (if not for
Pesach) into the fat and enjoy. Incomparable for matza balls or chopped
liver or tzibile with schmaltz.
>From: "Iris Newman" <irisnewman@hotmail.com> >To: jewish-food@eskimo.com,
wbaker@panix.com >Date: Tue, 25 Aug 1998 22:15:30 EDT
WARNING!!!! Wendy's recipe is a very good one, but it is imperative that
you keep checking on progress. I tried this once when I was making a seder
~ turned out to be a bad thing to make when you are distracted. The fat, in
a glass bowl, got too hot and caught on fire. I was so startled that I
didn't either just let it burn out, or use my fire extinguisher while the
bowl was still in the oven. Instead, I yanked the bowl out onto a tile
trivet. The bowl was so much hotter than the trivet that it virtually
exploded, with very hot fat and glass all over the place.
Perhaps due to divine intervention for the holiday, I wasn't injured, but
ever since I render chicken fat in a regular oven.
Posted to JEWISH-FOOD digest by Jim and Cindy <cmutchie@mindspring.com> on
Aug 25, 1998, converted by MM_Buster v2.0l.

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