Gravy For Rotisserie Roasts

  • juices and dripping from roast
  • 2 cups chicken stock, warmed
  • 1/4 cup flour


  1. Place the drip pan on the side burner over LOW heat. Add flour to drippings and stir until bubbling. Continue cooking and stirring for 1-2 minutes to eliminate any "floury" taste. Slowly whisk in chicken stock and continue to stir, bringing it to a boil. Add more chicken stock or water to achieve desired consistency.