Something about a Sunday morning makes me toss out my blogging plans. And that something is breakfast! I love Sunday morning breakfast. Curl up with the Sunday paper, the Sunday morning TV shows and a hearty breakfast. It's the stuff of legends, the stuff of a million diners across the nation...
Rich, thick milk/chicken gravy poured over just about anything!
52 Uses for a Rotisserie Chicken" for proof of that).
Anyway, when you buy one of those blessed birds, in the bottom are the fat drippings, sometimes they congeal into a jelly like substance, if you have a fresh hot bird they are still liquid and mostly clear (as in the photo). Not one to throw away something great, I usually save the jelly and toss it in my stock pot when I make Chicken Stock. But this morning I decided to use the chicken fat in the bottom of the packaging as a base for my roux, which is a base for my gravy.
But for this, the meat you can slice from a chicken leg is exactly the amount i wanted for my gravy!
The biscuits were left over from a creamy butternut squash, sweet potato and kale soup (tomorrow's post).
They are my ALL TIME favorite biscuits, I make a copy cat recipe for the famous Red Lobster Cheddar and GARLIC Biscuits (the same recipe makes an amazing dumpling... But I digress). Feel free to double click the blue lettering or the photo below to see the recipe.
But today... It's the GRAVY!
- 3 TBS Bacon Fat taken from the bottom of the packaging of a Rotisserie Chicken
- 3 TBS Flour
- 1/2 Half Medium sized sweet Onion, fine dice
- Possibly 1 TBS of Butter if needed
- 1 Cup Whole Milk, divided
- 1 TBS Fresh herbs (I used Rosemary)
- 1 tsp Salt
- Lots and Lots of Pepper (I Like lots of pepper in my milk gravy, please taste and add salt and pepper to your tastes)
- 1/2 Cup Minced meat from the leg of a Fully Cooked, Fully Seasoned Rotisserie Chicken
- First, Make Roux... But this time, use the jellied bits that collect at the bottom of a Rotisserie chicken packaging as the fat. In a hot saute pan, add about 3 TBS of the jelly. Once this starts to heat, stir in 3 TBS flour.
- Add the onions and continue to stir as the onions begin to clear and cook.
- It is possible you will need to add a little butter to the roux if it is not thinning and making a paste that sticks to the onions.
- Add half the milk and continue to stir. As the milk heats, the gravy begins to thicken.
- Add the Herbs, salt and pepper.
- Add the minced chicken
- Add remaining milk slowly to desired thickness (some people like a thick gravy (me), some people like a thin gravy).
- Pour over anything you like... Potatoes and Biscuits make a pretty heart breakfast!
- Serve Hot and ENJOY!
Honestly, with the fresh rosemary, and the abundance of chicken fat, this was the BEST milk gravy I have ever made or eaten. This is going to be a regular on my breakfast table now and more importantly, a VERY special occasion gravy for Thanksgiving and Christmas dinners!
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work
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