Sauce Or Gravy For Rotisserie Chicken Food

ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE

Rotisserie Chicken with Black Pepper Vinegar Sauce image

Provided by Bobby Flay

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup rice wine vinegar
3 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/3 cup canola oil
1/3 cup extra-virgin olive oil
2 tablespoons light brown sugar
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 4 pound whole chicken, excess fat trimmed, rinsed and patted dry
2 tablespoons canola oil

Steps:

For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.

CHICKEN GRAVY

Chicken Gravy image

This is a quick and easy chicken gravy for roasted chicken or baked chicken of any kind. It also goes perfectly with mashed potatoes! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups

Number Of Ingredients 7

Ingredients

Chicken drippings
1 to 1-1/2 cups chicken broth
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 4 tablespoons (if less than 4 tablespoons fat, add enough melted butter to the fat to total 4 tablespoons). Add enough broth to the drippings to measure 2 cups. , In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.

Nutrition Facts : Calories 98 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 255mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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