What's the easiest way to remove fat from broth/drippings?

I have a fat separating jug that I use if there isn't much.

For a pot of broth I would remove it from the heat and after a minute or two I would just skim it of the top with a ladle.

1: put broth into refrigerator until it's cold and the fat becomes solid, then it's very very easy to remove the fat.

2: if you do not have the time to do 1. then use a few paper napkins to touch the top of the dripping/broth, the napkins will suck the fat up.

If you have time, chuck the broth in the freezer - the fat soldifies fairly fast and can be just lifted off with a spoon. Otherwise, I use my marinade injector to suck it off the top. You won't get it all this way but a little fat won't hurt you.

Drippings usually contains solids so it is almost impossible to get all the fat out, but it binds the flour and makes wonderful gravy!

If you are in a hurry, drop ice cubes into the broth and the fat congeals around them. When you have time, put the food into the fridge.

If you have any clean 2 liter soda bottles, another solution is to pour the broth into the bottle via a funnel, seal it, then turn it upside down and let it sit for awhile until the fat floats to the top...which is now the bottom of the container. Then CAREFULLY punch a few holes around the neck of the bottle, followed by a few holes in the bottom of the container. Let the broth drain back into your pan until the fat is all that is left.

There is a little gadget that helps you do this. It looks like a measuring cup with a spout that hooks into the bottom of the cup. When you pour it, it pours the broth from the bottom and the grease floats on top. Just stop pouring before you get to the fat on top.

Oxo makes a gravy boat/ fat separator that works well. Go on Bed Bath and Beyond.com or Linens n things .com or best bet Williams Sonoma.com for awesome kitchen tools. I think it is called a fat separator all you do is transfer all the drippings to the dish and all the fat floats to the top and you just pour it off! It's really easy!

Let it chill. If you need it done quickly put it in the freezer. There are also special measuring cups that will do this. The spigot opening is at the bottom of the container instead of a pour ridge on top.

I've heard of using a piece of bread to allow it to soak up the fats, although I have never tried this, just read about it.

You let it cool and then skim the fat off the top.

Use a seperater cup. It looks like a measuring cup with a spout on it.