Rendered chicken fat (schmaltz) for C/S Gumbo Roux?

I've used just about all fat types to make a roux for gumbo that include chicken fat, tallow, bacon grease, vegetable oil and lard.

I find the chicken fat and tallow do add a bit of flavor to the gumbo and I can smell it when the roux is cooking more so than plain vegetable oil or lard. And no, it is not overpowering.

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While we are here one more Q what is your chicken fat to flour ratio for how much liquid you add?

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I NEVER measure and the liquid I add depends on the type gumbo I'm making or who I'm making it for.

For chicken/andouille/okra gumbo I'll add fried turkey or chicken stock and if for myself, I'll toss in some shrimp or crawfish stock to kick it up a notch.

However, I sometimes make it in big enough batches to feed 100 people at an event and am mindful of some folks having seafood allergies, so I never add it when cooking for large groups.

Now, for my seafood gumbo, always shrimp and/or crawfish stock and if I have it, oyster liquor.

I like my gumbo to be fairly thick and not a runny/soupy mess so I don't add a ton of liquid to my roux and trinity when first starting out. I am mindful it will thicken up some as it cooks down and liquid evaporates and keep that in mind.

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I've used duck fat to make a roux

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I like to use duck fat for my roux

But I also render my sausage pieces down before adding the duck fat to incorporate some rendered sausage fat into the roux as well.

This is the way! Animal fats are far superior to any vegetable oil/canola for rouxs, sautéing, or pan frying.

much easier to just use lard

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much easier to just use lard

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For sure but I have the chicken fat already and I want the extra flavor since I like to use boneless skinless chicken. No reason to toss out usable fat imo.

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We go through a good bit to get the fat OFF the chicken

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Same here the fam does not like biting into globs of fat on the chicken but I'll render some down and sear the boneless skinless fat removed chicken in the oil for the flavor, and its free.

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not sure if its the healthiest

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Much healthier than vegetable oils.

I use the renewed fat from the smoked turkey stock I make every thanksgiving. It has a lower smoke point and higher water content, so you need to bring the heat up slowly and combine a higher smoke point fat with it prior to introducing the flour for the roux. The depth of flavor oil the roux is incredible.

I always brown my sausage in a little bit of bacon grease first and then brown my chicken after pulling out the sausage. I'll then strain the liquid/fat that's in the bottom of the pot and use that (along with some additional fat - peanut oil, veggie oil, bacon fat, etc. whatever is lying around) to make my roux. I find that chicken fat/juice mixed with the sausage fat/juice makes a damn great base for a roux.