I was experimenting with some chicken stock I made the other day. I took it out of the 'fridge to throw away the congealed chicken fat on the top, when a question lodged in my mind: what would happen if I took the chicken fat, made a roux, then added the chicken stock to it, in sufficient quantity to make soup?
Naturally, I did the experiment. The soup was good (good homemade chicken stock, plus some fat--how could that not be good?) and smooth and satisfying, but I wondered if there is a particular name or ethnic group tied to chicken soup made this way.