Recipe: Tallow, Lard, Shmaltz

Ingredients:
Beef Fat for Tallow
or
Pork Fat for Lard
or
Chicken/Duck fat for Shmaltz

Equipment:
Oven-Compatible Pot or Pan (deep enough to hold all of your fat)
Shallow Pyrex or Glass Container
Strainer
Butter Knife

Process:
Preheat your oven to 300 degrees.  Roughly chop your fat and put it in your pot or pan of choice.  Place the vessel in the oven and let it render until the solids are mostly cooked up.  Check back every hour or so.  Once it is done, let it cool.  After, strain the fat as you pour it into your container.  (The strained bits are quite delicious and go well on salads or even as a snack) Let the fat cool further in the refrigerator until your fat has completely solidified.  While still in the container, use a butter knife to cut the fat into manageable chunks.  When cutting the fat keep in mind that if you just stab it, it should crack in a general line co-linear with the blade of the knife.  Because we are using pyrex or glass, the fat should come out quite easily.  Store in a container till needed.  This will keep for at least a year.