Rotisserie Chicken Gravy

Gravy pouring from a gravy boat on to a piece of rotisserie chicken on a blue plate.

5 from 1 vote

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.

Prep Time2

Cook Time8

Total Time10

Course: Condiment

Cuisine: American

Servings:

Calories: 134kcal

Author: Valerie Brunmeier

Ingredients

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

Instructions

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