The encyclopaedia of gravy
A fat separator is a jug whose spout draws liquid from the bottom, below the floating fat. It solves skimming mechanically and takes seconds.
The principle¶
Fat is less dense than the water-based juices, so given a minute it floats to the top. A fat separator exploits this: the spout connects to the bottom of the jug, so pouring delivers the juices from below and leaves the fat behind.
It removes the most fiddly step in gravy-making and does it better than a spoon.
The types¶
Classic spout type. A jug with a long spout rising from the base. Cheap, effective, and you have to stop pouring before the fat reaches the spout — which takes a little judgement.
Bottom-valve type. A trigger or plunger releases liquid from the base and closes when the fat arrives. More control, more parts to wash.
Strainer-lid type. A built-in strainer catches solids as you pour in — useful, since roasting tin contents come with bits. Look for this feature whichever style you choose.
Fat-skimming ladle. A slotted ladle with a channel that admits only the layer beneath. Cheap and fine for small quantities.
What to look for¶
- Capacity. 500 ml handles a chicken; a turkey tin needs a litre or more. Too small is the most common complaint.
- Heat tolerance. It will receive liquid straight from a roasting tin. Check it is rated for it — cheap plastic ones can warp.
- A strainer lid, as above.
- Clear markings, so you can see the fat line.
- Dishwasher safe, because rendered fat is unpleasant to wash by hand.
Doing without one¶
Perfectly possible:
- Pour everything into any tall jug and wait 2 minutes.
- Spoon the fat off the top, tilting the jug.
- Or chill until the fat sets and lift it off in a disc — ideal for make-ahead gravy.
- Or lay kitchen paper flat on the surface and lift it away.
See straining and skimming gravy.
Keep the fat¶
What you separate off is beef dripping or chicken fat, and it makes the best roast potatoes available. Strain it into a jar.