This was a good use of ¼ rotisserie chicken (2 skin on, bone-in thighs, the back, and a wing) that we had leftover. We made gravy following this recipe: https://tastesbetterfromscratch.com/chicken-gravy/
Our modifications: Because we did not have any drippings, I browned the bones (with some meat attached) and skin with about 1 Tbsp vegetable oil in a 6-quart funnel-shaped reduction pot. And then once browned, I discarded the bones, cartilage, and other inedible bits. Then I whisked in about ¾ cup chicken broth, heated it to bubbling, and then stirred in ¼ cup flour. I followed the rest of the recipe, making a roux and then mixing in 2 cups broth. The gravy was a bit thin, so towards the end I whisked in an additional 2 tsp flour (sifted to mitigate lumps) and simmered for a few more mins. We seasoned this with black pepper (the broth already contained salt). In terms of plating, we handshredded the rotisserie chicken, placed it on freshly cut sourdough bread (¼” thick slices), and then poured gravy overtop. We also served with homemade mashed potatoes (we used 3 Idahos, but 2 potatoes would have been plenty), recipe here: https://piglettedc.tumblr.com/post/133996295246/simple-mashed-potatoes-this-is-a-recipe-from-my (Sept. 2020)
Cooking Adventures 