Make use of the drippings from a store-bought rotisserie chicken to make rich, flavorful gravy in minutes! This easy Rotisserie Chicken Gravy recipe is a delicious way to elevate your meal.
Follow my instructions for How to Reheat Rotisserie Chicken and smother it with this gravy for a quick and easy meal.
If you’re like me and feel pretty darned good about yourself when you make use of every last bit of things, you’re going to love this recipe.
That gel-like substance that you scrape off the bottom of a rotisserie chicken (and most likely toss) is actually rich, super flavorful roast chicken drippings that have solidified. The work has been done for you by the folks at the store and all you’ve got to do is reserve those drippings to make this Rotisserie Chicken Gravy.
Table of contents
- Drippings from a rotisserie chicken: The gel-like drippings that collect in the tray underneath a refrigerated rotisserie chicken will liquify to a broth-like consistency when heated. These drippings are rich and highly seasoned so you may not need to add any additional salt or pepper.
- Low sodium chicken broth: If you’re using my recipe to reheat rotisserie chicken in the oven, reserve the richened broth you used to reheat the chicken. You’ll also need a little additional fresh broth. If you’re reheating your chicken in the air fryer or by another method, no worries! You can add as much additional fresh chicken broth as needed to reach the amount called for in this recipe.
- For thickening: All-purpose flour and softened butter.
How to Make Rotisserie Chicken Gravy
- Scrape all of the drippings from the bottom of the rotisserie chicken and the bottom of the tray into a medium saucepan.
- Warm the drippings over low heat until they’re liquified. You should have about ⅓ to ½ cup of liquified drippings.
- Pour ¼ cup of the liquified rotisserie chicken drippings into a 2 cup measure and discard any remaining drippings (*see note below). Then, add as much additional broth as needed (broth from cooking the chicken and/or fresh broth) to measure 2 cups total.
- Set the saucepan over medium-high heat and bring the liquid to a low boil. Reduce the heat to low and allow the mixture to simmer for a minute or two. Meanwhile, use a fork to mash the butter and flour together in a small bowl to form a smooth paste. Scoop the mixture into the broth mixture and whisk vigorously until well combined. Increase the heat a little and cook, stirring constantly, until thickened. Remove from the heat, taste, and season with salt and pepper, only if needed.
After scraping the butter and flour paste into the pan, pour a little of the hot gravy into the bowl, whisk, and then add it back to the gravy to get every bit of the butter and flour paste out of the bowl.
*Note: After testing this gravy multiple times, I decided that using the entire amount of the drippings from one rotisserie chicken resulted in gravy that was a bit heavier/greasier than we like. Using ¼ cup of the drippings and making up the rest with chicken broth creates a cleaner, and still very flavorful gravy that reheats really well.
Storing and Reheating Leftover Gravy
Refrigerate: Transfer leftover gravy to an airtight container and refrigerate for up to 3 to 4 days.
Reheat: Gravy will thicken quite a bit when refrigerated. To bring it back to its former glory, warm it either in the microwave, or in a saucepan on the stove over low heat, to loosen it up. Then, add a splash of chicken broth or water to thin it to the desired consistency and continue to cook until it is warmed through.
Rotisserie Chicken Gravy
- ⅓ to ½ cup drippings from a rotisserie chicken
- 1⅔ to 1½ cups low sodium chicken broth, reserved from cooking chicken and/or fresh broth
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- Salt and freshly ground black pepper, to taste
- Remove the rotisserie chicken from the tray and scrape the drippings from the bottom of the chicken into the tray. Then, scrape all of the drippings from the tray into a medium saucepan.Note: Drippings from a refrigerated rotisserie chicken will have a gel-like consistency.
- Place the saucepan with the drippings over LOW heat and cook until they are liquified. You should have about ⅓ to ½ cup of liquified drippings. Pour ¼ cup of the liquified rotisserie chicken drippings into a 2 cup measure and discard any remaining drippings.
- If using my recipe to reheat rotisserie chicken, pour the broth from the bottom of the baking pan you used to heat the chicken into the measuring cup with the drippings and as much additional broth as needed to measure 2 cups total. Or alternately, add enough fresh chicken broth to the drippings to measure 2 cups total.
- Set the saucepan over MEDIUM-HIGH heat and bring the liquid to a low boil. Reduce the heat to LOW and allow the mixture to simmer for a minute or two.
- Meanwhile, place the flour in a small bowl and use a fork to mash the butter and flour together to form a smooth paste. Scoop the mixture into the broth mixture and whisk vigorously until well combined. Tip: After scraping the butter and flour paste into the pan, pour a little of the hot gravy into the bowl, whisk, and then add it back to the gravy to get every bit of the butter and flour paste out of the bowl.
- Increase the heat to MEDIUM-LOW and cook, stirring constantly, until thickened. Remove from the heat, taste, and season with salt and pepper, only if needed. Rotisserie chicken drippings are very well seasoned so it's likely you won't need any additional seasoning.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.