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chicken gravy with ladle scooping gravy over bowl
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5 from 39 votes

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 a few minutes. And we have all the fixes for when things don't go perfectly. 
Prep Time1 minute
Cook Time7 minutes
Total Time8 minutes
Course: Gravy and Sauces
Cuisine: American
Servings (change as needed): 5
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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.
  2. 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)
  3. 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. 
  4. 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.
  5. 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.
  6. 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. 
 
Nutrition values are estimates for just less than 1/2 cup/118 ml gravy - a generous portion. Additions like sherry or cream are not included.
Serving: 0g | Calories: 98kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 582mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.5mg