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!
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.
How can I make my gravy thicker?
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.
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.
No Drippings Gravy
Ingredients Â
- 1/3 cup butter
- 1/3 cup flour
- 3 cups chicken stock
- salt
- ground pepper
- 3 Tablespoons brandy optional
- 1 Tablespoon fresh thyme parlsey is great also
InstructionsÂ
- Melt the butter in a medium saucepan. Add the flour.
- Whisk together the butter and flour and cook for a minute over medium heat until it is smooth.
- Whisk in the chicken stock. Let the mixture come to a bubble. The roux will not thicken until it comes to a bubble. Cook for another minute or so after it comes to a bubble.
- Add the brandy and thyme.
- Season well with salt and pepper. Put this in a container and keep in the fridge. When you are ready to serve it, simmer it in a saucepan until it is heated through.
Leave a Comment