1. To remove fat from hot soup or broth, use a large metal spoon and skim off the fat that rises to the top.
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.
3. A fat-separating pitcher also is useful. It has a spout near the bottom. Broth is poured into the pitcher and allowed to stand for a few minutes. Because fat rises to the top, the broth can be poured off and the fat will remain in the pitcher.
4. Another tool to try is a fat-skimming ladle. Slots near the upper edge catch the fat, which stays in the ladle.