Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Good Grips are massive overkill; I've had some little plastic one for decades that looks to be about £7 these days that does the job

At the moment when I make chicken stock, I end up decanting from ever decreasing sized containers to remove the fat. Such a faff.

Just stick the whole lot in the fridge overnight and take the solid fat off the top?

Fridge then lift the layer of congealed fat away. No?

Fat separators are great if working with pan drippings, but for stock the fridge method works best. Even better, put the pan outside if it's winter.