how to replace cavity fat for chicken dish

[legend_018]

I really need help with this problem for a chicken pot pie I'm going to cook.

I already have the chicken from a chicken I cooked in the past. Took it out of the freezer 2 days ago.

Anyways, one of the recipe ingredients is "cavity fat reserved" from the bird. Not sure exactly what this is, but I only have the chicken.

Then one of the direction steps states:

drop the reserved chix fat into a heavy 10-12 inch skillet.
add 2 tablespoons of water, and cook over moderate heat, stirring frequently.
When the bits render all there fat, remove the residue with a slotted spoon and discard it.

#1: How do I do this if I don't have the reserved chicken fat ?
#2. why are you doing a step and than at the end why is it being discarded?
(original list of ingredients says cavity fat reserved).

After it says....add 2 tablespoons of butter to the chicken fat and melt it over moderate heat. when foam subsides, stir in flour and mix to a smooth paste with a whisk.

 

[Andy M.]

The chicken fat and butter with flour are to make a roux for gravy. You can use all butter, melt it and add the flour.

You can also sub other fats for a flavor boost - bacon or duct fat are great, olive oil will also do.

The reserving of the cavity fat is just an option to add flavor to the gravy.