When roasting, stewing or grilling meat of any kind I always pour the drippings into a freezer container and freeze them just as soon as they have cooled just a little. When they have frozen, I pry up the layer of frozen fat with a fork and discard it, leaving only the defatted, seasoned broth or drippings. I always have a pork, a chicken, and a beef container in the process of being filled at all times in my refrigerator freezer. I just pour new layers over the old since the fat always rises to the top.
If I don't need to use all or some of the container I retire it to the larger freezer once it is filled and start another container. I find that I almost never need a bullion cube since I always have access to pre-seasoned broth or drippings. I just break up what I need with a fork and drop it in a sauce pan or micro-thaw as much as I need.
Meat drippings are a great all natural flavoring for homemade dog biscuits, instead of high sodium broths!
Store the fat that rises to the top of beef and pork drippings if you make soap. Warm them up in a microwave or oven until they are liquid again. Then pour them through a coffee filter or old piece of linnen to filter out any meat that may be in the fat and add the liquid fat to your soap oils or fats. Animal fats like beef or pork make the firmest and longest lasting soap bars. Fish and poultry fats do not make good soap and should therefore be avoided.
This way, nothing goes to waste.
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