How to Make Gravy From Drippings

Learn how to make gravy from drippings for an easy way to add a rich flavor to everyone's plate.

 

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Ingredient Notes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Pan drippings: The liquid, fat, and browned bits left in the pan after roasting chicken, turkey, beef, or pork. You need about 2 Tablespoons. If you have a lot more, see the fat-separating tips below.
• Unsalted butter: Combines with the drippings to build the roux. If your drippings are fatty enough, you can skip the butter and use 2 Tablespoons of skimmed fat instead.
• All-purpose flour: Thickens the gravy. For a gluten-free option, use the cornstarch slurry method in the notes.
• Chicken broth: Use unsalted or low-sodium so you can control the seasoning. Turkey stock is great with turkey drippings, and beef broth is the swap for beef drippings.
• Salt and pepper: Season at the end, after tasting. The drippings and broth already carry salt.
• Fresh herbs and bay leaves: Optional. Rosemary, thyme, and sage are my favorites here. Add them once the gravy simmers and strain them out before serving.

How to Make Gravy from Drippings (Step-by-Step Photos)

You will find the complete written recipe in the recipe card just below.

Step 1: Collect the drippings. After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set it aside. You'll notice some liquid, fat, and brown bits stuck to the bottom. This is flavor, do not toss it out. Make sure you've got about 2 Tablespoons of liquid in the roasting pan.

Step 2: Make the roux. Place your roasting pan over medium heat if it is stovetop safe. If it will not fit your burners, or you roasted in a baking dish, scrape the drippings and browned bits into a large skillet instead.

Add the butter and let it melt, whisking to loosen the drippings. Sprinkle the flour over the pan and stir until fully incorporated, then keep stirring for about 1 to 2 minutes, until the mixture is golden and smells a little nutty.

Step 3: Add the broth and simmer. Slowly pour in the broth, about ½ cup at a time, whisking constantly. Bring it to a simmer and let it cook for about 15 to 20 minutes, until thickened. Season with salt and pepper to taste.

Step 4: Strain the gravy: Remove from the stove and strain through a fine-mesh strainer for a smooth gravy. Serve your gravy.

How long does it keep?

If you have any leftovers, this gravy will keep well in the fridge for up to 4 days. You can also freeze it for up to 4 months and defrost it in the fridge before reheating.

To reheat, add the gravy to a saucepan with a splash of broth or water to loosen it up. Warm it over medium-low heat, whisking often so it does not scorch on the bottom, until it is steaming hot throughout, at least 165 degrees Fahrenheit.

Making gravy from beef, pork, or roast drippings

This same method works with beef and pork. A pot roast, a beef roast, or a roasted pork loin all leave behind drippings that make deep, savory gravy.

A few adjustments:

• Beef drippings: Swap the chicken broth for beef broth. Beef gravy will be darker and richer than poultry gravy, which is exactly what you want over mashed potatoes or roast beef.
• Pork drippings: A roasted pork loin or pork chops leave lighter drippings. Chicken stock works well here.
• Roast drippings with liquid: If you cooked a pot roast with broth or braising liquid in the pan, skim the fat off the top, use 2 Tablespoons of that fat as your roux fat, and use the remaining braising liquid to make stock. It is already loaded with flavor.

Roasts tend to render more fat than chicken, so plan to separate the fat first using the method above.

Can I make this gravy without a roasting pan?

Yes! If you're roasting your chicken or turkey in a baking dish that cannot be placed on the stovetop, just transfer the drippings and bits stuck to the pan into a large skillet on the stovetop before following the remaining instructions.

Can I make gravy without flour?

Yes! If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes.

In a separate bowl, whisk together 2 Tablespoons of cornstarch and ¼ cup of water to make a slurry. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from the heat.

My Gravy Ratio

Equal parts fat and flour, then broth. This recipe uses ¼ cup of fat (drippings plus butter), ¼ cup of flour, and 2 to 3 cups of broth. Scale it up or down, the method never changes.

More Recipes to Pour This Over

• Seasoned Air Fryer Turkey Wings
• Honey Whole Wheat Dinner Rolls
• Microwave Mashed Potatoes

This post was originally published on September 23, 2021. It has been updated with new information.