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!
52 Uses for a Rotisserie Chicken"!
If you think you would like to give this a try someday. please take a second and "pin me" on your Pinterest Board... Thanks!