Option 1

Option 1. To remove fat from hot soup or broth, use a large metal spoon and skim off the fat that rises to the top.

Option 2

Option 2. You also can cover and refrigerate the soup or broth for 6 to 8 hours or until the fat solidifies on the surface. Then use a spoon to lift off the hardened fat.

In addition, there are utensils that will help you remove fat.

• A good one is a fat-skimming ladle that has slots near the upper edge of its bowl to skim off fat; the fat drains into the bowl of the ladle.
• Also useful is a large fat-separating pitcher that has a spout near the bottom. After the soup stands a few minutes in the pitcher, the fat rises to the top. You then pour off the broth, leaving the fat in the pitcher.