I really would like to use this method instead of frying, where I'm always worried about a grease fire. But if a recipe calls for some bacon fat (say, 1/3 cup), how does one safely put that aside (along with the bacon) for later use? I'm thinking specifically of a Spanish recipe that my stepbrother is asking for, which is Chicken with Figs. It calls for bacon, and rendered fat, to be used in making a sauce. Thanks for any tips on this!

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