Prep Time: 5 mins | Cook Time: 25 mins | Yield: 3 cups gravy
This simple dinner hack will change your lie forever! Rotisserie Chicken Gravy is a delicious and creamy gravy that you can throw together easily and quickly! Perfect over mashed potatoes, rice, biscuits, or egg noodles. This recipe sure is a keeper!
Ingredients
1 whole rotisserie chicken
3 c water (or add less for thicker gravy)
1/4 an onion, 1 rib celery, 1 baby carrot, herbs (Optional)
3 teaspoons chicken bullion
3 tablespoons butter
3 tablespoons flour
To serve: Try this chicken and gravy served over mashed potatoes
How to Make Rotisserie Chicken Gravy
Step 1: Into a small pot, scrape the drippings in gel form from the cold chickens, or if using a freshly cooked rotisserie chicken it will be in a liquid form.
Step 2: Separate the chicken meat from the bones and reserve the bones.
Step 3: Into the pot with chicken drippings, add water and place a few pieces of the bones or the whole chicken carcass. Bring this to a boil, then allow to simmer for at least 30 minutes to an hour or more. The longer it takes to simmer, the more flavour you’ll get.
Step 4: You can try adding a wedge of onion, a rib of celery, and a carrot if you like your stock to have extra flavour. Or spice your broth with herbs like rosemary, basil, thyme, parsley, cumin, and mustard. And for a bot of kick, add cayenne pepper.
Step 5: Take the bones out of the pot and strain out the extra ingredients added.
Step 6: Place the butter and flour in a small bowl. Microwave for about 30 seconds. Stir and microwave for an extra 15 to 30 seconds or until bubbly. Pour this over the chicken.
Step 7: Stir in the chicken bullion and bring to a boil for the last time, stirring through. Remove from the heat, shred the chicken, then add the chicken pieces to the gravy.
Step 8: To serve: this is perfect over mashed potatoes, rice, biscuits, or egg noodles.
Ingredients
- 1 whole rotisserie chicken
- 3 c water (or add less for thicker gravy)
- 1/4 an onion, 1 rib celery, 1 baby carrot, herbs (Optional)
- 3 teaspoons chicken bullion
- 3 tablespoons butter
- 3 tablespoons flour
- To serve: Try this chicken and gravy served over mashed potatoes
Instructions
Step 1: Into a small pot, scrape the drippings in gel form from the cold chickens, or if using a freshly cooked rotisserie chicken it will be in a liquid form.
Step 2: Separate the chicken meat from the bones and reserve the bones.
Step 3: Into the pot with chicken drippings, add water and place a few pieces of the bones or the whole chicken carcass. Bring this to a boil, then allow to simmer for at least 30 minutes to an hour or more. The longer it takes to simmer, the more flavour you'll get.
Step 4: You can try adding a wedge of onion, a rib of celery, and a carrot if you like your stock to have extra flavour. Or spice your broth with herbs like rosemary, basil, thyme, parsley, cumin, and mustard. And for a bot of kick, add cayenne pepper.
Step 5: Take the bones out of the pot and strain out the extra ingredients added.
Step 6: Place the butter and flour in a small bowl. Microwave for about 30 seconds. Stir and microwave for an extra 15 to 30 seconds or until bubbly. Pour this over the chicken.
Step 7: Stir in the chicken bullion and bring to a boil for the last time, stirring through. Remove from the heat, shred the chicken, then add the chicken pieces to the gravy.
Step 8: To serve: this is perfect over mashed potatoes, rice, biscuits, or egg noodles.
