Meat Drippings While meat is cooking, a rich essence drips onto the roasting pan or broiler along with the fat. Here's a handy way to keep the essence without the fat. Pour the contents of the pan -- fat and all -- into a refrigerator dish, cover it and put it in the refrigerator. The next day you can easily remove the hardened fat, leaving only the dark, flavorful juice resting underneath. This juice can add zest to meat pies, sauces, hashes or meatloaves.