Well it’s been quite a while since I’ve posted something, hasn’t it? I’ve been SUPER busy with moving my life back from Wisconsin to sunny Ft. Lauderdale, home sweet home. I’m almost all unpacked and Jasper, my cat, seems to be settling in nicely.
Anyway, now that I’m mostly settled, I think it’s about time for some delicious food blogging. Today I’m going to write about one of my favorite comfort food meals – perfect for a wintery day or when you really want to feel stuffed at the end of the night. EVERYONE I have tested this out on loves it – I’m sure you will too!
Hearty Chicken & Gravy!
1 large rotisserie chicken
2+ T of flour (if you have the quick-mixing kind, use it, since it’s just a thickener in this recipe)
2 c. chicken broth
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried oregano
1 Tbsp. red pepper flakes (I like my spice! Use less or just cut it out if you’re not a heat-lover)
Salt and Pepper to taste
Obviously, you could make this recipe with a store-bought raw whole chicken, spice it yourself, roast it for hours, let it cool, etc… but honestly, who wants to go through all of that when you can get a whole chicken with (most likely) more flavor for about $7? No thank you!
Ready to get messy? Take that rotisserie chicken (make sure it’s cooled enough to handle) and grab two bowls – one for the bones, skin, cartilage, and overcooked meat pieces, and another for the rest of the meat. Begin separating the chicken. What you’re doing here is getting all the flavorful bits to make a stock – that includes the skin, fat, and bones – and separating out the meat which will go in at the end of the recipe. Shred the meat as you’re separating it from the chicken. We want all of the meat to mix together – the breasts, wings, thighs, and legs. It’s a melting pot up in here! For some reason the rotisserie chicken I got was some mutant with no wings or legs… so, there you have it.
You want the shredded chicken to be in bite-sized pieces.
Take those bones, skin, fat, and overcooked meat pieces and put them in a pot. Cover them with hot water, then bring to a boil on the stovetop – I usually turn the heat up to high, but I’m a high-a-holic.
Once it reaches a boil, lower the heat so it’s gently simmering and partly cover it with a lid to retain most of the liquid. You don’t want to cover it all the way, though. Once some of the liquid evaporates, add the chicken broth back to it. Let it simmer for about an hour to really get all of the flavor into your “fortified” stock. Once all that time passes – and believe me, it will feel like eons because this smells INSANELY good – strain the broth from the chicken bits into a bowl. You can just use a normal colander for that. Take the stock and add it back into the pot. Stir in your shredded chicken – you may not need all of it! Generally I set aside about 1-2 cups to use in salads or something later. Add in your spices and bring up to a gentle simmer.
Let the chicken simmer for another 10-20 minutes, whisking in flour about halfway through until it reaches your desired gravy consistency. Serve over potatoes and with whatever veggie you desire – we did it with asparagus.
Enjoy! I know I do EVERY time.
This is a tough one to pair with wine just because of its heaviness. I’m such a red lover, but for sake of variety I’ll suggest a white with this one. A nice oaky Chardonnay would be best, since its toasty/buttery flavors would stand up to the creamy deliciousness of the gravy, but not overpower the chicken. I’d suggest…
The Clos du Bois Sonoma County Chardonnay at around $12. It’s got enough pizazz to stand up to the dish without overpowering it. Honestly, ANYTHING from Sonoma county is amazing.
Well, there you have it… another post in the books! I have a few more on the back burner (har har) so keep an eye out for those in a few days. Until then, happy eating – and don’t skimp the gravy!
Full stomachs and happy mouths,