Step by step recipe:

1. 2 min.
   Start by pouring the meat juices into a bowl through a very fine strainer to remove any bits.
2. 3 hours
   Leave the juices to cool at room temperature for an hour, which will allow the fat to rise to the top gradually.
   
   Then refrigerate for at least 2 hours or overnight.
3. 2 min.
   After being cooled like this, you can remove the solidified fat from the top with a spoon.
4. 
   The juices left underneath will have set into a kind of jelly.
5. 
   This jelly is easy to melt back into a "jus" that can be used in many recipes, such as a light sauce for pasta or rice.