Degreasing

For a stock or the broth of a pot-au-feu, removing the fat requires skimming it off with a small ladle as it rises while the liquid simmers. An easier method is to leave the liquid to chill until the fat hardens at the surface, at which stage it is easily removed with a slotted spoon or even an ordinary spoon. If you are in a hurry, use paper towel to absorb fat from the surface.