Remove the large pieces of fat from just inside the main body cavity of the bird. Place them in a small skillet over medium heat and cook until the fat renders out, 5 to 10 minutes. Strain the fat into a jar and cover. The main cavity of an average chicken will contain 1 to 2 ounces of fat. This will yield 1 to 2 tablespoons rendered fat. You can render this amount or, alternatively, save lumps of fat in the freezer and render a cup or two at a time. (The lumps of fat will keep, frozen, for about 2 months.) Rendered chicken fat will keep in the refrigerator for several weeks.
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