Whether you are preparing the drippings for gravy from a roast or turkey, or simply preparing stock, you may find that you need to separate the liquid you need from the layer of grease or fat that rises to the surface. A fat separator, which is a cup with a spout that connects to the base allowing you to pour out the liquid and leave behind the grease, is an effective way to get the job done, but in a pinch you can do it without the device.
Use a shallow spoon to carefully skim the iridescent fat from the top of the liquid as it rises. Allow it to settle for a few minutes to allow any additional fat to rise to the surface.
Gently soak up any remaining fat spots from the surface of the liquid with a piece of bread.
Place the liquid in the refrigerator until it has cooled and the fat on the top is solidified and opaque. Use a spoon to scoop out the hardened fat until only the desired liquid remains.
C.K. Wren graduated in 2001 from Utah State University with dual degrees in history and technical writing. She has written extensively for Demand Studios as well as several magazine publications.
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