Using a Fat Separator

1. Pour the stock into the strainer on the top of the fat separator. You may need to stir the stock in the strainer if meat or vegetable particles prevent the stock from straining.

2. Remove the strainer. Let the stock stand in the separator cup for a few minutes until the fat rises to the top of the stock.

3. Pour the clear stock, which will now be in the bottom of the separator, through the spout and into a bowl, pan or other container. Stop pouring before the fat reaches the mouth of the spout.

Alternate Methods for Separating Fat

1. Quickly remove fat from stock with a cold spoon. Place a bowl of ice water next to the pot of stock. Dip a metal spoon into the cold water, then smooth the bottom, or bowl, of the spoon over the top of the stock. As the cold metal attracts the fat, transfer the fat into a cup or bowl. Continue to dip the spoon in the cold water and skim the stock until you remove as much fat as possible.

2. Spin the stock to remove much of the fat. Stir the liquid with the bowl end of a metal ladle. Start stirring in small circles in the middle of the pot, then stir in larger circles toward the outer edge of the pot. Spoon off the fat that gathers around the inside edge of the pot.

3. Place the pot of hot stock in the refrigerator and allow the stock to chill for several hours. Overnight is even better, if you have time. As the stock cools, the fat will congeal at the top. Remove the hardened fat with a metal spoon.