Description
A rich and flavorful gravy made from leftover drippings of a rotisserie chicken, perfect for elevating your meal.
Ingredients
- 1 whole rotisserie chicken
- 3 cups water
- 3 teaspoons chicken bouillon
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 onion, chopped
- 1 rib celery, chopped
- 1 baby carrot, chopped
- Herbs of choice (e.g., rosemary, thyme)
Instructions
- Scrape the drippings from your rotisserie chicken into a small pot.
- Remove chicken meat and set it aside, keeping the bones for flavor.
- Pour 3 cups of water and bones into the pot with drippings.
- Bring to a boil, then reduce heat and simmer for at least 30 minutes.
- Add onion, celery, carrot, and herbs to enhance flavor.
- Strain the mixture to remove bones and solids.
- In a small bowl, microwave butter and flour together to create a roux.
- Combine the roux with chicken stock, add bouillon, and stir until thickened.
- Add shredded chicken meat to the gravy.
- Serve over mashed potatoes, rice, biscuits, or egg noodles.
Notes
For best results, don’t rush the simmering process, as it allows the flavors to meld beautifully.
