Learn how to make gravy from scratch without the bird! This No Drippings Gravy is made with chicken stock and butter and thickened with a quick roux. When you don’t feel like fussing with drippings, this gravy is the best!
I hate making gravy. There. I said it. I pride myself on making food from scratch but not gravy. Truthfully, I hate making gravy with drippings because it needs to be prepared right before serving, and that’s time I’d rather be spending with my guests. So I cheat sometimes. I may have previously put Boston Market gravy on the Thanksgiving table, and I may have doctored it up enough to call it my own. Not one person questioned it.
With this no drippings gravy recipe, I can make it in advance and not dread it one bit. No standing over the stove, getting grease all over and making a mess. Thickening chicken stock with a quick roux is all it takes to make no dripping gravy. I sometimes add a splash of brandy to deepen the flavor, and I always add fresh herbs.
What are drippings?
Drippings are the fatty liquid that drips off of chicken, turkey, or any meat and accumulates while cooking. It has a rich flavor and is used as the base in traditional gravy recipes. So how do we make gravy without it? Read on to find out!
- Butter: Since this gravy is made without drippings, the butter takes its place as a rich, fatty gravy base and helps activate the roux.
- Flour: acts as a roux and helps thicken the gravy.
- Chicken Stock: I always keep chicken stock on hand to throw this gravy together when need be. You can also use turkey or beef stock here.
- Salt & Pepper: to enhance all of the flavors.
- Brandy (optional): You can add a splash of brandy at the end to glaze the pan and add a smoky flavor to your gravy.
- Fresh Thyme: Fresh herbs add that comforting savory flavor and aroma of traditional holiday gravy. You can also use rosemary or parsley.
How to Make // The Steps
Step 1: Make a roux. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together for a minute until smooth.
Step 2: Whisk in stock. Whisk in the chicken stock and let the mixture begin to bubble. The roux will not thicken until the stock starts bubbling—Cook for another minute.
Step 3: Finish. Add the brandy and thyme and season with salt and pepper.
Step 4: Store. Pour gravy into a glass container and keep it in the fridge. When you’re ready to serve the gravy, simmer it over medium heat until smooth and warmed through.
What Goes with No Drippings Gravy //
You can make this gravy with chicken, turkey, or beef stock with equally great results. This method is super convenient when you need gravy quickly. It goes great with so many things. For instance:
- Chicken and turkey gravy taste great drizzled over roasted chicken and vegetables and herb-roasted turkey.
- Use it with turkey dip sandwiches, leftover turkey sandwiches and over biscuits.
- If you make this gravy with beef stock, it’s fantastic with beef drip sandwiches.
Don’t forget about potatoes. This gravy goes great with mashed potatoes and is perfect for dipping fries into.
Tips & Tricks //
- The secret to no dripping gravy is the roux, so be careful not to burn it. Once it starts to bubble and turn golden brown, it’s ready.
- Using a whisk is essential. Otherwise, you may end up with lumpy gravy.
- Once it’s finished, give your gravy a quick taste and adjust the seasonings if you need to.
Why is No Drippings Gravy So Good?
- Quick, easy and less messy than gravy made with drippings.
- It can be made in advance, and it tastes as good as new when reheated.
- The ingredients are simple and you may already have them on hand.
- This gravy is an excellent addition to holiday spreads and whenever you’re in a pinch for gravy.
Adding a roux to your gravy made from flour is a great way to achieve the correct consistency. Making a slurry from cornstarch and water is another option.
This is an easy fix. If your gravy is too thick, return it to the heat and reheat it while slowly adding in more water or stock. Taste and adjust the seasons.
How to Store and Reheat //
Storing: What I love the most about making gravy with no drippings is I can make it DAYS in advance. You can make this gravy 2 to 3 days in advance, store it in the fridge and reheat it before serving. It will be as good as new!
Reheating: All you need to do is heat the gravy over medium heat while whisking until it’s warmed through. If it’s too thick, add a splash of water or more stock.
Make-Ahead and Freezer Options //
Freezing: This gravy also freezes well. Let it cool completely to room temperature, and then freeze in airtight containers for 2 to 3 months. Thaw overnight in the fridge before reheating.