Hey ya'll, I made a roast chicken a few nights ago and saved the drippings from the roasting pan and refrigerated them. The fat separated to the top and the jus settled. My question is if I can use the fat to make a roux for a chicken veloute. My intended application is for a chicken soup with the leftover now diced chicken but I'm open to other ideas.
A few notes and side questions:
*The roasting pan was filled with thick sliced onions, shallot, crushed garlic, a few cloves and whole peppercorns, one crushed star anise and a whole dried arbor chili; salted lightly and lightly tossed with olive oil.
*The chicken was roasted spatchcocked, brined (Salt, sugar, soy.) and was the skin was basted with a mixture of melted butter and rendered chicken fat from the excess trim fat and skin.
*Skin was lightly seasoned with S&P, and paprika and granulated garlic closer to the end.
*I have chicken stock, but I'm wondering after I remove the fat from the drippings, should I incorporate the jus as all or part of the liquid(The drippings were highly flavorful when I tasted it before cooling).
*If I do use the jus, should I skip sweating onions, shallot , garlic, bell pepper and aromatics and spices as a flavor base?
Thanks in advance, I have not made veloute before and probably would not be planning on doing this today if I didn't have leftover chicken and separated jus, so I'm not sure if I should play it safe with the butter based roux with store bought stock or with these leftover components that are very flavorful. I guess if I really wanted I could do both, but I'd aggravate my housemates if I was holding up the kitchen all day experimenting on their day off. I could hear it now, "What's wrong with da Campbell's in da pantry?!". Anyways thanks in advance. Josh.