One of the real benefits of using the rotisserie is the ability to use pan juices. Alter this recipe as you wish with different meat stocks (for example, beef stock for a roast beef).
- juices and dripping from roast
- 2 cups chicken stock, warmed
- 1/4 cup flour
- 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.