Technique for skimming off oil from jus?

[mattdaniels]

A couple of times recently I've reduced the cooking juices at the end of cooking, or boiled the gravy juices, spooned out and served up.

Clearly a schoolboy error, as we end up with some sort of oil slick with brown goodness dotted in it.

At that time of serving up, I am in the midst of faffing so have no time / patience to delicately tilt the pan and spoon off the oil from the top.

Is there a shortcut, or some better way of separating the oily crap from the nice bit?

[PaulHogan]

A jug with the spout at the bottom.

[PaulHogan]

like this

[jas xjr]

Put an ice cube in it. All the fat is attracted to the ice.
Saw this on tv . Worth a try

[Wadeski]

I just skim with a fine tea strainer...

[TeeRev]

Lay a piece of kitchen towel on the top for a few seconds, when you take it off a little of the jus will go with it but all of the fat will be soaked up unless there's a lot when you may have to do it twice.

[Sheets Tabuer]

Put a slice of bread on top for a few seconds, it acts like a sponge.