I had left over chicken, no chicken fat, and I needed a gravy. Earlier my friend Allison was seeking help on how to make taco seasoning since she had none. I suppose that inspired me here.
About 2-palm sized amounts of chicken skin
1.25 cups of 2x chicken broth*
1 TBS olive oil or butter
1 carrot, chopped
Flour, about 2 TBS
1 garlic clove, minced
1/2 TSP chili powder
1/2 TSP chipotle powder
In a 2 quart sauce pot over medium high heat add the oil (or butter) and heat to shimmer. Add chicken skin and carrots along with a heavy pinch of salt and about 4 - 6 cranks of coarse ground fresh pepper. Saute until chicken is crispy, about 8 minutes, and then remove and reserve the chicken skin and carrots in a small bowl leaving the fat in the pot.
Add one TBS of the flour to the remaining fat and stir until mixed. Add more flour and mix until it resembles the texture of glue. [A LITTLE GOES A LONG WAY HERE.] Once thickened keep stirring until the mixture becomes medium brown.
Reduce heat to medium and add 1/2 cup of chicken broth and stir until mixed. Slowly add the remaining broth in 1/4 cup intervals making sure to mix well after each addition. Add the garlic, big pinch of oregano, chili and chipotle powders and combine. Add the skin and carrots along with residual juice.
Reduce heat to low, add salt and pepper to taste, and simmer for about 15 minutes to let the flavors combine. Serve gravy (and skin and carrots, if you want) over chicken.
*2x broth can be made by either a) taking 2.5 cups of chicken broth and reducing over high heat to 1.25 cups OR b) use Trader Joe's chicken broth packets and add 2 to 1.25 cups of very hot water.