Rotisserie Chicken Water Chicken Bouillon Butter Flour OPTIONAL Onion Celery Baby Carrot Herbs of Choice
First, start by scraping the gelled chicken broth from a cold rotisserie chicken into a pot. Or if using a fresh rotisserie chicken, the broth will be a liquid. Pour the liquid from the black tray into a pot on the stove.
Add bones, chicken stock, onion, celery, carrot, herbs and bring to a boil then simmer. While broth is simmering, create a roux. To do this, melt butter then whisk in flour.
Cook again once combined then add the roux to the broth and bring to a boil to thicken. Remove from heat, add shredded chicken, or use as a plain gravy for mashed potatoes or dumplings.