How To Use a Fat Separator: 3 Methods for Separating Fat

A fat separator, also called a gravy separator or gravy fat separator, is a kitchen tool primarily used to separate fat and solids from liquids when making stocks and gravies. The most common fat separators are shaped like measuring cups with a spout and strainer. The strainer covers the opening of the cup and is perforated with small holes that allow pan drippings to gather in the cup while keeping fats and solids out. Because fat rises, the opening for the spout is at the bottom of the cup. This helps ensure that you only pour out meat juices and leave the fat behind.

Depending on the manufacturer, fat separators can be made of stainless steel, glass, or heat-resistant plastic. The strainer is usually made from silicone. Some models will come with a silicone stopper to plug the pour spout. Fat separators typically come in either a two-cup or four-cup capacity with measurement markings printed on the side of the cup. Most models are dishwasher-safe, but you should always follow the manufacturer's guidelines for use and cleaning.

Follow these basic steps for using a fat separator.

1. 1. Assemble the strainer. Place the strainer on top of the fat separator and make sure the pour spout is plugged.
2. 2. Pour your stock. Slowly pour your stock or pan juices into the fat separator. Use a ladle or turkey baster to help control how much liquid is added to the separator at a time.
3. 3. Allow the juices to rest. Wait until the fat floats to the top and a layer of fat can be seen at the top of the cup.
4. 4. Pour the separated liquid. When you’re ready to use the gravy or broth, remove the pour spout stopper and slowly add it to your recipe.

If you don't have a four-cup fat separator, consider using one of these tools to de-fat stocks instead.

1. 1. Fat skimmer spoon: Fat skimmer spoons come in several varieties and are so common you may already have one without realizing it. Some look like a shallow ladle perforated with small holes. Others look like a fine-mesh strainer on the end of a handle. Use a fat skimmer spoon to simply scoop the fat off of boiling liquids containing meat like chicken, turkey, or fish.
2. 2. Freezer bag: Fill a freezer bag with room-temperature stock or drippings from a roasting pan and prop the bag upright in a bowl or pot. Allow the liquid to rest until the fat floats to the top of the bag. Once a layer of fat has formed at the top of the bag, poke a small hole in a corner of the bottom of the bag to slowly release the stock.

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