re: Can i use beef tallow for a roux?

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I like to use the oil of the protein im cooking with if possible. I

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If you ever make chicken and dumplings, cook your chicken the day before in a pot of seasoned water like you would for making stock. Pick the meat off the bones when it is cooked and return the bones and fat to the pot to simmer longer and make a good pot of stock. Put the chicken in the fridge to make the dish the next day.

Let the stock cool and put in the fridge until the next day and skim the congealed chicken fat off the top to use when making your dumplings instead of using lard or some other fat. Instant chicken flavor in the dumplings and the finished stock can be added to the pot as needed.