How to Make Gravy from Rotisserie Chicken Drippings

I’m super excited to share this awesome weeknight dinner hack: how to make gravy from store bought rotisserie chicken!

Yes, it’s true. You can actually make a really delicious gravy from rotisserie chicken drippings!

How? How?! Well, I think you’ll be pretty happy to know, it’s super easy. Ever noticed the gel that’s in the bottom of the rotisserie chicken tray when you pull it out? Sometimes it’s stuck to the bottom of the chicken itself. You’re going to want to check both spots and then scrape all the gel into a bowl. That’s the GOOD STUFF, buddy! This is the start of your gravy. Add just a few other ingredients, heat it up in a pot, and BAM. You’ve got yourself a real yet instant chicken gravy you can use to make a deliciously easy homemade dinner in minutes.

Until fairly recently, the Mr. was typically the gravy maker of the family. After 12 years of marriage and watching him make gravy from various meat drippings, I finally decided it was time for me to be a gravy-maker too especially when it’s this easy. So if you’ve never made any kind of gravy, don’t worry! It’s super easy. If you’ve made gravy many times before but never from a rotisserie chicken, then you’re going to love how much time this saves.

Few other things to know:

This recipe easily doubles or triples to feed a crowd.

If you’re buying your rotisserie chicken fresh and warm, there won’t be gel but there will be juice. Save that juice! That’s your starting point for this gravy.

This gravy is healthy, baby! Because you’re going to be using not just drippings, but the bones as well, you are going to enjoy the coveted health benefits of real bone broth. Easy and healthy? Yes, that is possible.

Try this chicken and gravy served over mashed potatoes with a side of candied carrots!

You do not need to break the bones since bones are porous.


  • 1. Scrape the drippings, which will be in gel form on cold chickens or liquidy if you're working with a freshly cooked rotisserie chicken, into a small pot.
  • 2. Remove the chicken meat from the bones and set bones aside.
  • 3. Add 2 cups of water to the pot with chicken drippings and place several of the bones in the pot as well. I just use the smaller bones and I don't worry if there is some meat of skin still attached, that just adds to the flavor. Bring to a boil then let simmer for at least 30 minutes. The longer you can let it simmer, the more flavor you'll get out of the bones.
  • 4. If you want to add additional flavor to your stock, try adding a wedge of onion, a rib of celery and a baby carrot. You can also spice your broth with herbs that pair nicely with chicken such as rosemary, basil, thyme, parsley, cumin, mustard, and cayenne pepper.
  • 5. Remove bones from the pot and strain out any other extras you added.
  • 6. In a glass, microwave butter and flour for about 30 seconds. Stir and then microwave for an additional 15-30 seconds or until mixture become bubbly. Add this to your chicken stock.
  • 7. Then stir in chicken bullion. Bring to a boil one more time while stirring, then remove from heat. Shred and add chicken to the gravy.
  • 8. Serve chicken and gravy over mashed potatoes, rice, or egg noodles.