1.   Allow the chicken to cool until you can handle the meat, then remove the meat from the bones and shred, discarding any fat.

2.   Discard any fat that has solidified on top of the ribs.

3.   Discard fat that drained into utensil and place meat mixture into same utensil to complete recipe.

4.   Discard the fat in the pan.

5.   Discard any fat that has accumulated in the pan.

6.   Discard solidified fat.

7.   Discard the fat from the skillet but do not wipe out.

8.   Discard the fat.

9.   Discard remaining fat.

10.   Discard the fat and let the pan cool for a few minutes.