In article >, penmart01
@aol.com says...

> Removing the fat from stock needs no special skimmer, an ordinary
> spoon or a small ladle works well.

I chill it in the fridge so the fat sets and can just be lifted off.

I've got a jug with two spouts, one high one low, to separate the fat
from hot gravy. Pour the fat out of the high spout and the gravy out of
the low spout.

Janet UK