It’s all gravy.
A silky-smooth, flavorful gravy is only as good as its three core components: a golden-brown roux for velvety consistency; good-quality stock for unmatched flavor; and those critical pan drippings from roasting your bird. But whisk in too much fat along with the pan drippings and your gravy will turn into a grease bomb. This sturdy, heat-resistant glass gravy separator makes quick work of separating fat from gravy, and comes with a stainless steel strainer for catching solids from the pan. The fat floats to the top, so you can easily pour off the excess and keep only what you need to whisk your way to gravy heaven. It’s also equally effective for skimming the foam off homemade juices and the excess fat from a batch of chicken stock, too.
Photography by Rocky Luten
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