Degrease

This means to skim the fat from the pan as it rises to the surface, as you might skim cream from milk. It is no problem to ladle it off the top of the liquid. If the fat is butter, put it into water, heat, cool and then refrigerate. The impurities will settle into the water and the butter will harden on the surface of the water. Once it is hard, lift off the butter and use again in cooking. It is now clarified butter.