Rotisserie Chicken Gravy Easy (Print)

Easy rotisserie chicken gravy with rich, savory flavor—perfect for topping potatoes, noodles, or biscuits.

# Ingredients:

→ Main Components

01 - 1 whole rotisserie chicken
02 - 3 cups water
03 - 3 teaspoons chicken bouillon granules
04 - 3 tablespoons unsalted butter
05 - 3 tablespoons plain flour

→ Optional Aromatics

06 - 1/4 onion, unpeeled
07 - 1 rib celery
08 - 1 baby carrot
09 - Fresh herbs of choice (e.g. rosemary, thyme, basil, parsley)
10 - Pinch cumin, mustard, or cayenne pepper (optional, to taste)

# Steps:

01 - Scrape chicken drippings from the rotisserie chicken into a medium saucepan. If chilled, drippings may be gelled; if fresh, they will likely be liquid.
02 - Detach the meat from the chicken carcass and set aside. Place the bones, with any attached skin or meat, into the saucepan with the drippings.
03 - Add water to the pan with the drippings and bones. Bring to a boil, then reduce to a gentle simmer for at least 30 minutes to extract flavour. For more depth, simmer up to 1 hour if time allows.
04 - To enhance the stock, consider adding onion wedge, celery, carrot, and fresh or dried herbs such as rosemary or thyme. Season with cumin, mustard, or a pinch of cayenne for extra nuance if desired.
05 - Remove the bones and discard aromatics. Strain the broth through a fine mesh sieve or spider strainer into a clean saucepan.
06 - In a small heatproof bowl, combine butter and flour. Microwave for approximately 30 seconds. Stir, then microwave for an additional 15–30 seconds until the roux turns bubbly and pale golden.
07 - Add the prepared roux to the hot chicken stock while whisking constantly. Bring to a low boil, stirring until the mixture thickens and becomes silky.
08 - Incorporate chicken bouillon granules, stirring until dissolved. Adjust seasoning with salt and pepper if necessary. Fold in shredded chicken meat for a robust texture, then remove from heat.
09 - Serve the chicken gravy hot over mashed potatoes, rice, biscuits, or egg noodles as desired.

# Notes:

01 - Longer simmering yields a deeper chicken flavour; for convenience, 30 minutes is sufficient.
02 - For a smoother finish, strain gravy before serving.
03 - Gravy can be personalised with your preferred herbs or spices.
04 - Serve immediately for best texture, or keep warm over low heat and stir occasionally to prevent skin formation.

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