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It’s amazing what excites me these days. I’m not sure if that
says more about my age, or the pandemic, nonetheless, I’m going to share my
recent bit of excitement with you, namely, that I made gravy from a rotisserie
chicken. I always find that gravy adds something to a meal (other than
calories). It just seems a little more festive when I drizzle a bit of gravy
over that chicken, mound of mashed potatoes, or side of dressing. If you are
intrigued by the idea as well, here’s how I did it.
How to Make Gravy from a Rotisserie Chicken
One rotisserie chicken
2 T. unsalted butter
2 T. flour
2 c. chicken broth
Salt
Freshly ground black pepper
1/8 - ¼ t. rubbed sage
1 T. heavy cream, optional
Preheat oven to 400° F. Strip meat off of rotisserie chicken and set aside for
future use. Break up the skeletal remains (for lack of a better word) and place
those pieces into a 12-inch cast-iron or ovenproof skillet. Roast for 30 minutes.
Remove pan from oven, being careful when you do, remember that pan is hot!
Using tongs, remove the chicken pieces
from the pot. At this point you have the choice of either discarding them, or
turning them into a roasted chicken stock.
Place pan over a burner set to medium low. Add butter, stirring while it melts
to incorporate it with accumulated juices, and any browned bits on the bottom.
When butter has melted, stir in flour. Continue to cook, stirring, until the
butter and flour mixture (the roux) has become a nice nutty brown color, 3 to 5
minutes. Slowly add chicken stock, continuing to stir, and simmer until the
gravy reaches its desired thickness. At this point salt and pepper to taste,
and stir in some rubbed sage for richness. Stir in cream, if desired.
I hate wasting food. So this is definitely a great use of skeletal remains of roasted chicken. Excellent!
ReplyDeleteI always call it a carcass (ha!) and I love to repurpose it for stock and such. Its a great way to use all of the chicken up! Your gravy looks smooth and delicious.
ReplyDeleteYou are so smart. When I buy rotisserie chicken at the store (a steal at Sam's for $4.98) I usually boil the carcass for chicken broth, but hadn't thought about roasting it. We feel the same about gravy, so thanks for sharing this!
ReplyDeleteHaha! Throw out the meat and use the bones!!! Kinda like when I cook duck n greens.....the duck flavors the greens so well that my husband throws out his duck(to me!) and just loves the greens!!!
ReplyDeleteGoing to try your gravy like this. Just bought chicken today. Do u put any liquid in with bones to keep them from cooking too hot?
I don’t put any liquid in with the bones at all, Janey. Otherwise you end up poaching them. You want them to get crispy, give off some juices, and for bits to stick to the pan. That makes the best tasting gravy.
ReplyDelete