Hi everyone. its been said that necessity is the mother of invention, but never doubt the power of laziness combined with copious amounts of wine on a Friday evening to give birth to the same. Tonight was "replenish your homemade chicken stock supply" night which I knew would mean standing by my stove with ladle in hand to skim away the fat on the surface of my bubbling brew. Since this wasn't my first rodeo, I already knew how much I really didn't want to have to do this. Enter my bright idea.
I had the thought in my head "if I only had a giant gravy separator" when it hit me - I do. Turns out my glass dispenser normally reserved for adults only concoctions during family get-togethers serves his purpose wonderfully. I poured in my chicken stock, let the fat settle to the top, and then used the spigot at the bottom of the dispenser to conveniently portion out a quart at a time into mason jars. Bada-boom, bada-bang, Bon Jovi! 13 quarts of homemade chicken stock and I never skimmed an ounce of fat from the pot. Bonus: I cooked down the left over fat until the bubbles stopped and now I have pure chicken fat for...well I don't know what yet. I'll ask google. Hope this helps!