"Dirty like the colour of mud, and delicious like the greatest gravy you've ever tasted, this sensational sauce has a super-chickeny flavour and just begs to be served with mashed potato," says Llewellyn.
Note For chicken fat, ask your butcher for 500gm chicken skin, thoroughly rinse and dry the skin and place in a stockpot with 5 litres water. Bring to the boil over medium-high heat, then cook, uncovered, for about 30 minutes until the water has evaporated. The water will break down the skin, the fat will come out of the skin and rise to the surface; the skin will start to brown. Reduce the heat to medium-low and, using a metal spatula, scrape the skin off the base of the pot. Continue to render the skin in its own fat until it becomes golden brown; the fat will remain a liquid throughout. Drain the skin on paper towels; it will become crisp as it cools. Turn off the heat and leave the fat to cool for about 15 minutes. Strain through a fine mesh strainer. Makes about 250gm. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.