If you keep up with the recipes I post, you know that I am a HUGE fan of rotisserie chickens. They are fast, affordable, and can be used for most chicken recipes. I have been known to race to the rotisserie chicken counter upon entering the store, just so that they don’t run out before I get there!
About a year ago I changed my (cooking) ways! Instead of purchasing a rotisserie chicken each week, I purchase a whole uncooked chicken. I then either pressure cook it or slow cook it in my Breville Multi-Cooker (which is similar to an Insta-Pot).
It doesn’t save money as both the rotisserie chicken and whole uncooked chicken are generally about the same price (unless you can catch the whole chickens on sale). What I like is the collection of juices at the bottom of the pot. I keep these all week and add to rice, broth, gravies, and the like. This stuff is gold to a cook!
After I finish the chicken, I pour the juices into a round container. The fats go to the top and the liquid on bottom congeals. Both of these can be very useful in the kitchen.
After putting the lid on the container, I store this in the fridge for a week. Then the next week, when I cook another chicken, I throw out the old.
Once a week, I usually serve chicken with a quick pan gravy using the liquids from the pan.
The basic recipe I use is:
1 Tbsp. flour
1 Tbsp. butter
1 cup pan juices
Add the butter and flour to a 10 ” non-stick skillet set on medium heat. Cook and stir, letting the butter melt and the flour lose its white coloring, usually about 3-5 minutes.
Next add the pan juices and stir to prevent any clumps from developing. You may turn up the heat a little because you want it to simmer. If you want to add a dash of salt and pepper, now is the time.
Once it comes to a simmer, it is ready to serve. Just pour it over a chicken breast or set it on the table in a nice gravy boat.
With simple additions, you can make a mushroom gravy, onion gravy, or herb gravy.
For the onion or mushroom gravy (or both together!), put a Tbsp of olive oil in the 10″ non-stick pan on medium heat. Then add half a cup of sliced mushrooms or chopped onion. Saute until the vegetables are tender.
Once they are ready, then add the butter and flour to the same pan and continue with the earlier recipe.
For the herb gravy, just add your favorite combination of fresh chopped herbs at the same time you add the pan juices. My favorite combinations are thyme and rosemary; dill and a splash of lemon on the end; basil and oregano; and oregano and garlic.
Of course, you can use store bought broth in a pinch! The gravy goes great over the chicken, rice, mashed potatoes, or just about anything else that it winds up on.
With the help of my Breville, I can have a whole roasted chicken in 3 hours with the slow cook function or 90 minutes with the pressure cooker. It is juicy tender meat, with the addition of the great pan juices!