Good chicken salad starts with fresh roasted whole chickens. That “canned chicken” you find on the supermarket shelf is of the food devil. Lol! Good, real food takes time, and yields unparalleled delicious rewards. Before I pull and shred the chicken, I like to pour off the chicken fat and stock left over in my pan from roasting. Just like duck fat which can be purchased in stores, you can use chicken fat in similar fashion in recipes. I freeze the fat and stock in small delitainers and use in dressing, soups, and roasted vegetables, particularly potatoes. I’ll share more soon during our Fall cooking class here at The Prepared Table 73.