Rotisserie Chicken Gravy Easy

This rotisserie chicken gravy is my reliable shortcut to a rich, homemade sauce using store-bought chicken and drippings. It transforms humble rotisserie chicken leftovers into the kind of gravy you want to pour over mashed potatoes, noodles, and biscuits. With only a handful of ingredients, it delivers classic comfort in under half an hour.

The first time I whipped this up was on a stormy night with only leftover chicken in the fridge. It turned a simple dinner of mashed potatoes into something my family immediately devoured.

Ingredients

• Rotisserie chicken: the already cooked chicken is the backbone of the recipe plus its drippings create instant savory flavor
• Water: gives you control over how thick or thin you’d like your gravy
• Chicken bouillon: turns the stock deeply savory so opt for a good quality paste or cubes
• Butter: gives the gravy richness and that velvet mouthfeel
• Flour: makes the gravy thick and satisfying
• Onion: adding a wedge brings a gentle sweetness to your gravy pick a firm onion
• Celery: gives herbal earthiness look for crisp stalks
• Carrot: builds up sweetness and body in the stock small carrots are sweetest
• Herbs: like rosemary thyme or parsley instantly lift the flavor choose fresh if possible for more brightness

Step-by-Step Instructions

Scrape the Drippings:

Scoop out all of the gelled or liquid drippings from the rotisserie chicken into a small pot so none of that built-up flavor goes to waste

Prepare the Chicken and Bones:

Carefully remove all meat from the chicken bones setting the meat aside for later use since the bones and tiny bits of meat are gold for flavor

Simmer Your Stock:

Add water to the pot with the drippings along with several chicken bones Feel free to toss in a chunk of onion a rib of celery and a couple carrot pieces if you have them For herbs sprinkle in a sprig or two of rosemary or thyme Bring to a boil then gently simmer for at least thirty minutes letting all the flavor from the bones release into the liquid If you have the time simmer for up to an hour

Strain the Broth:

Lift out the bones and any flavoring vegetables using a spider strainer or slotted spoon so you are left with a pure broth

Make the Roux:

In a small bowl melt the butter and flour together in the microwave until bubbly Stir well as this mixture is what will make your gravy thick and silky

Thicken the Gravy:

Pour the butter flour roux into your simmering chicken stock Whisk until fully combined This will begin to thicken almost immediately

Season and Finish:

Add chicken bouillon to the pot whisking and boiling again for another minute so the bouillon dissolves and the gravy flavors meld Shred a bit of the reserved chicken and stir it back into the gravy for extra texture

Enjoy:

Ladle the steaming gravy over mashed potatoes fluffy rice warm biscuits or egg noodles and top with a bit more shredded chicken

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Whenever I make this I love how a simple rotisserie chicken becomes the star of the table My favorite addition is a big stem of rosemary dropped in during simmering The aroma always reminds me of holiday dinners growing up

Storage Tips

Rotisserie chicken gravy keeps beautifully for up to four days in a sealed container in your fridge Reheat gently on the stove and add a splash of water if it thickens too much It also freezes in portioned containers for up to three months Let it thaw overnight in the fridge and warm slowly while whisking

Ingredient Substitutions

If you don’t have rotisserie chicken try any leftover cooked chicken bones for the broth For gluten free gravy use a gluten free flour blend in place of flour Vegetable stock cubes create a rich vegetarian gravy if you skip the chicken

Serving Suggestions

This gravy is made for smothering mashed potatoes but it is equally amazing spooned over hot buttermilk biscuits wide egg noodles or even roasted vegetables It also works well over savory breakfast dishes like hash or with stuffing

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A Bit of Gravy History

Gravy made from meat drippings goes back centuries It was a classic way for cooks to stretch leftover roasts and feed big families Store-bought chickens make it possible to enjoy that homemade flavor any night of the week

Recipe FAQs

→ What gives rotisserie chicken gravy its rich flavor?

Simmering chicken drippings, bones, and aromatics like onion, celery, and herbs infuses the gravy with deep flavor.

→ Can I use leftover rotisserie chicken bones?

Yes, using the bones and any attached skin or meat makes the gravy even more flavorful and hearty.

→ How can I thicken my chicken gravy?

Whisk a roux made from butter and flour into the simmered broth, then cook until the gravy reaches your desired thickness.

→ Are there any recommended herbs for extra flavor?

Rosemary and thyme are favorites, but parsley, basil, and a hint of cayenne can also complement the chicken well.

→ What can I serve with rotisserie chicken gravy?

This gravy is delicious over mashed potatoes, biscuits, egg noodles, or steamed rice for a comforting meal.

→ Can I make the gravy without extra vegetables?

Absolutely. The drippings and chicken bones alone provide excellent flavor, but onions and celery give added depth.