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.

WARNING!!!! Wendys 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 didnt 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 wasnt injured, but ever since I render chicken fat in a regular oven.

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