Fat Separator
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Fat Separator:
A clear cup (usually made of plastic) with a long spout set very low on the cup; used to make lower-fat gravy. Pan drippings are poured into the cup and the fat rises to the top.
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For gravy, remove vegetables and neck bone from pan, then strain drippings into a fat separator; pour off fat. Place roasting pan over 2 burners, add wine and heat over medium-high heat to deglaze, scraping up any brown bits in pan.
If using right away, skim off the visible fat or pour into a fat separator. Otherwise, let cool 30 minutes, then cover and refrigerate for a few hours, or overnight. Using a large spoon, remove the solid fat from the top of the stock and discard.
Defatting pan drippings is not a big deal. You can get a handy dandy gadget called a fat separator to do it for you (this device can help you cut fat and calories in all kinds of dishes) or you can do it manually.
 See also: Cooking, Roast, Baste, Baking, Kitchen
  
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