Rotisserie Chicken and Gravy with Cauliflower Mash (Paleo, Gluten Free, Dairy Free Option, Whole30, Grain Free, Low Carb, Keto)
It’s freezing cold out (then again in Arkansas sometimes it swings to 70 degrees) and I know you want something warm and comforting. I also know you might not want to eat something that’s going to make you feel miserably full and like you ate a whole cow. I have loved buying and using rotisserie chickens for years but have noticed some suspicious ingredients. For example: maltodextrin, malic acid, citric acid, soybean oil, the list goes on… I am not cool with those random things being put in my food for no reason and you might not be either. So I decided to make my own and it DID NOT DISAPPOINT! I have started making this meal once a week and it is so incredibly good and easy!
I have tried lots of different whole chickens in this recipe and my favorites are Simple Truth from Kroger and the free range chicken from Trader Joe’s. Of course, any chicken will work just fine! Just make sure you take the insides out before you bake it… or else. The most important step in this recipe is rinsing the chicken with water and then DRYING IT! If you don’t dry it, the spice rub won’t stick to the skin and you’ll be confused and sad. So, make sure you dry it.
Enough about the chicken, let’s talk about my favorite element of this meal: THE GRAVY!!! Gravy, I love you. You are the gift that keeps giving. I like to use cassava flour for my gravy but you can substitute gluten free flour if you so desire. I could put this gravy on everything… and I have. Like the cauli mash I love to serve this with! This gravy is beyond delicious and I just want to eat it every single day. Gravy, I love you.
I just know you’re going to leave this meal as much as I do- it’s a winner! It’s paleo, it’s gluten free, it’s dairy free/whole30 (sub ghee for butter), it’s keto, it’s low carb…. it’s 100% delicious! I can’t wait for you to try it. And this is going to be the best cauliflower mash you’ve ever had. The secret is not to over blend it. Then it gets soupy… no bueno. So make sure you don’t get crazy with the blending. Stay warm! xo
Rotisserie Chicken with Gravy
ingredients:
- 1 whole chicken
- 1 stick of butter, at room temperature (sub ghee for dairy free or whole30)
- 1t onion powder
- 1t garlic powder
- 1t smoked paprika
- 1t salt
- 1/2 lemon
- 1 sprig each of fresh (not dried) sage, thyme, and rosemary
- 2T butter (sub ghee)
- 1T cassava flour
- 1/2c pan drippings (or as much as you have) strained
- 1/4c chicken stock (if desired for thinning)
instructions:
How to cook Rotisserie Chicken with Gravy
- Rinse and DRY chicken. Remove organs from inside the bird (they will be in a small sack).
- Mix spices and butter together to form a rub.
- Stuff chicken with lemon and herbs and use kitchen twine to tie legs together.
- Slather with rub and bake in a large dish at 400F for 1 hour.
- Remove chicken, baste with juices, bake for 15 more minutes, or until internal temperature is 165F.
- Let rest for 5 minutes and slice.
- In a saucepan heat butter and cassava flour for 2 minutes on low heat to make a roux.
- Whisk in pan drippings and mix well. Gravy will thicken.
- Add chicken stock if the gravy is too thin for your liking.
Cauliflower Mash
ingredients:
- 1 head cauliflower
- 1/2 stick butter (sub 4T ghee), at room temperature
- 1/4t garlic powder
- 1/2t onion powder
- 3/4t salt
instructions:
How to cook Cauliflower Mash
- Steam one head of cauliflower for 10 minutes.
- Place all other ingredients in blender and blend until just mixed. Do not overland or it will become soupy. Enjoy!