Jan
21
2019
2
Preparing Chicken Fat for a Roux
By who-dat-cookin
Forums:
Chef Jacob,
I've made chicken stock from scratch numerous times. I've recently started using your suggestion ( I believe it was in the Thanksgiving series of podcast) to skim off the fat and use it to make a roux. So my workflow is to make the stock one day and put in frig overnight. The next day, skim the fat from the surface. (which is somewhat thick)
