Chicken Gravy Recipe (Without Drippings 8 Min)
Yes, you can definitely make a delicious, flavorful chicken gravy recipe without drippings. This is a quick and easy recipe that requires just a few ingredients. And we have all the fixes for when things don’t go perfectly.
Make the basic version or build the flavors with a few extras. Up to you. Just do yourself a favor and ditch the packaged gravy!
A basic chicken gravy includes a few simple ingredients – oil (or butter), flour, broth, salt and pepper. For a more flavorful gravy, I like to add green onions, thyme or poultry seasoning, a bouillon cube and even a splash of sherry.
Why make chicken gravy without drippings
Drippings are the juices and fat that accumulate at the bottom of the pan when cooking a meat or chicken roast. Meat drippings indeed add wonderful flavor to gravy. But they are not always available to use when you need gravy.
Here are 5 good reasons why you might need to make chicken gravy without drippings.
- It takes less time than ‘from scratch’ gravy.
- You want to make gravy ahead of time for a big dinner event.
- You just bought a rotisserie chicken at your local grocery store and the family loves delicious gravy with it.
- You used the sous vide cooking method for a turkey or chicken which produces no drippings.
- You’re serving creamy mashed potatoes or fries and some people simply have to have a good gravy with them.
Ingredients – tailored to your taste
Broth: Use chicken, turkey or vegetable broth (or stock) in a can, box, or in a bouillon cube or paste form.
Seasonings: I like to start with sautéeing green onions which adds great flavor. I also like to add thyme or poultry seasoning. Since many broths don’t have deep flavor and we’re not using drippings (unless you have some), it’s a good idea to add a bouillon cube or a teaspoon of bouillon paste. Other options are garlic powder, onion powder, and even a splash of sherry (instructions are in the recipe card).
Roux: This is a paste of flour and oil (or butter) you make to thicken the gravy. The recipe card has a gluten-free version where you use a cornstarch slurry instead of a flour-based roux. If you do have pan drippings, go ahead and use them instead of the oil or butter.
Step by step instructions
Troubleshooting gravy problems
Lumpy gravy: If your gravy is lumpy, whisk rapidly or use an immersion blender to smooth out lumps. Alternatively, strain the gravy through a fine mesh sieve. I like to do this if I have added onions.
Too thin: If you find your gravy is not thick enough, mix a smooth slurry of 2 tablespoons cornstarch (or flour) with 2 tablespoons water in a small cup and add it slowly to the simmering gravy until you achieve the desired thickness. Repeat if necessary.
Too thick: Add more broth or water. You may need to thin out the gravy as it thickens when sitting around or stored in the fridge.
Too pale: If you like your gravy a little browner, add a little bit of soy sauce or Worcestershire sauce e.g. 1/2 teaspoon.
Lacks flavor: To boost the flavors, use additional seasoning like a bouillon cube for more depth of flavor or onion powder, garlic powder, thyme, poultry seasoning, salt, and pepper. You can also add a splash of sherry or fortified wine to the roux (and cook for a minute to mellow the alcohol). For rich flavor, use butter instead of oil, adding drippings (if you have any) or a splash of cream.
Tip
Keep gravy hot for hours by serving it in an insulated gravy boat or coffee thermos.
What to serve with chicken gravy
Here are a few examples of recipes where chicken gravy without drippings (or leftover gravy) is an excellent addition. Or ‘must have’ for gravy lovers!
Recipe FAQs
For 6 people, you will need 2-3 cups of gravy. Figure 1/2 cup/118 ml per person for a very generous serving, likely with some leftovers. About 1/3 cup/78 ml is a more typical portion I find.
Substitute vegetable broth or vegetable stock for the chicken broth in the recipe.
Condensed chicken broth is undiluted. You have to add water to it. Chicken broth is sold as a finished product where water is already added. Here’s a good article on condensed chicken broth vs chicken broth – and when to use them.
My preference is an undiluted full-strength broth like Campbell’s in a can because I can use less water than called for which adds more intense flavor. My other favorite brand is Better Than Bouillon base which comes in a paste form in a jar. We have no affiliation with these brands. Taste the broth before using it to see how salty and flavorful it is. If the broth doesn’t have much flavor, add extra seasonings.
Shortcut
Shave off a few minutes by skipping the initial sauté of green onions. Then the gravy will take only 5 minutes!
Make ahead gravy
Instructions for storing, freezing and reheating are in the recipe card.
Other gravy recipes
- Beef gravy recipe without drippings (5 minutes)
- Make-ahead turkey gravy (for a Thanksgiving turkey)
- Better Than Bouillon Gravy Recipe (5 minutes) – make any kind of gravy (beef, chicken, onion, vegetarian, etc) with the right base.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
Chicken Gravy Recipe (Without Drippings, 8 Min)
Ingredients
- 3 tablespoons oil or unsalted butter Note 1 (or half butter, half oil)
- 3 tablespoons chopped green onions (optional) (about 2 green onions)
- 3 tablespoons all purpose flour
- 1/2 teaspoon dried thyme or poultry seasoning
- 2 cups chicken broth or chicken stock, Note 2 plus extra for thinning if needed
- salt and black pepper to taste
- fresh herbs .e.g thyme, chives, rosemary optional
Instructions
- BUILD ROUX AND FLAVOR: Heat 2 tablespoons oil or butter (or use half of each) in small saucepan on medium heat. If using, add chopped green onions and cook for 2 minutes. Stir in 3 tablespoons of flour, thyme, salt and pepper. Cook, stirring constantly, for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don't let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil). Note 3 for gluten free gravy.
- FINISH GRAVY: Add half of broth. Whisk until smooth. Add rest of broth. Whisk. Cook about 3 minutes until gravy has thickened. Taste and adjust seasonings. Pour into a gravy boat or thermos and serve. Note 4 – add more flavor. Note 5 – troubleshooting problems. Makes about 2 cups of gravy.
Recipe Notes
- If you have pan drippings from a roast (the fat in the pan after roasting), feel free to use it instead of the oil or butter. Use a gravy separator if there are a lot of juices mixed in with the fat.
- Broth options: Use chicken broth or stock, turkey stock or vegetable broth in a can or box. My preference is an undiluted full-strength broth like Campbell’s in a can because I can control the intensity.
- If you don’t have liquid broth, use bouillon cubes or paste and make a broth with water according to the package directions. My favorite is Better Than Bouillon brand.
- For a vegetarian gravy, use vegetable broth or mushroom broth.
- For a beef gravy, use beef broth (check out our full post on beef gravy without drippings in 5 minutes)
- To make gluten-free gravy: use a cornstarch slurry instead of making a roux with flour and fat. Add broth to the sautéed onions if using and bring to a soft boil. Mix 2 tablespoons of cornstarch with 2 tablespoons water until smooth. Pour it into simmering broth and stir until thickened. Repeat if needed to thicken more.
- Options to add extra flavor:
- More salt – a big flavor enhancer
- A teaspoon of bouillon paste or a bouillon cube.
- A pinch of onion powder or garlic powder
- A splash of soy sauce, Worcestershire sauce, sherry or fortified wine.
- A splash of cream for a richer, creamier gravy.
- Some cooks whisk in a small pad of cold butter for a velvety-rich finish. Do this at the very end of cooking the gravy.
- Troubleshooting problems:
- Lumpy gravy: whisk rapidly or use an immersion blender to smooth out lumps. Alternatively, strain the gravy through a fine mesh sieve.
- Too thin: Mix a smooth slurry of 2 tablespoon cornstarch (or flour) with 2 tablespoons water in a small cup and add it slowly to the simmering gravy until you achieve the desired thickness. Repeat if necessary.
- Too thick: Add more broth or water.
- Too pale: Add a splash of soy sauce or Worcestershire sauce e.g. 1/2 teaspoon.
- Make ahead, freeze, reheat
- The gravy can be made a couple of hours or up to 3 days ahead.
- Store in an airtight container.
- To freeze, place the cooled gravy in a sealed zipper-lock bag or airtight container and freeze it for up to 4 months. Defrost before using.
- Rewarm gravy on the stove in medium-low heat or in the microwave. If too thick, add a bit of water or broth. Frozen gravy may separate – just whisk it well and it will smooth out perfectly when reheated.
So tasty and was easy to make
Had to problem solve one item but it worked.
Anything I can help with?
Thanks so much for all these delicious looking soups. I want to make them all right now. And I wanted to make a pot pie for dinner tomorrow so now I have a wonderful gravy recipe. Looks wonderful.
Suzanne
Start cooking (haha)!! Thanks for the comments Suzanne 🙂
Thank you so much! This recipe just saved my dinner plans for chicken pot pie. I want a nice chicken gravy instead of the cream sauce commonly used now and your gravy recipe just made that entirely possible!
Glad it worked out well Jeanie. I use this gravy for chicken pot pie too!