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Home » Recipes » Sauces

Last Updated: Sep 7, 2022 by Angela Latimer · Leave a Comment

Chicken Gravy Without Drippings

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Pin image with text of chicken gravy in a gravy dish next to a plated whole roasted chicken.

Chicken gravy without drippings is so easy to make and tastes better than anything that comes from a package! Nothing beats the flavor of gravy made from scratch. This homemade chicken gravy will make all of your chicken dinners, mashed potatoes, rolls, and biscuits even more delicious!

Easy Homemade Chicken Gravy

This chicken gravy without drippings is just as delicious as one made with drippings! It's an easy homemade gravy recipe that you will want to make any time chicken is on the menu.

Learning to make gravy from scratch is a useful skill you can use time and time again! It's savory, salty, and perfect for spooning over meat, potatoes, or dipping bread and biscuits!

Square image of chicken gravy in a gravy dish next to a plated whole roasted chicken.
This easy recipe is about to be your new go-to method for making chicken gravy!
Jump to:
  • Easy Homemade Chicken Gravy
  • 🥘 Chicken Gravy Without Drippings Ingredients
  • 🔪 How To Make Chicken Gravy Without Drippings
  • 💭 Angela's Pro Tips & Recipe Notes
  • ❓ Is Chicken Gravy Gluten Free?
  • ❓Why Is My Chicken Gravy Not Thickening?
  • ❓ Can I Make Chicken Gravy In Advance?
  • 😋 More Gravy & Sauces
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Chicken Gravy Without Drippings Ingredients

You may have many, if not all, of these ingredients in your kitchen already! You don't even need chicken since this recipe is made without chicken fat drippings!

Tall image of ingredients needed for chicken gravy without drippings.
  • Butter - ½ cup of salted or unsalted butter.
  • All-Purpose Flour - ½ cup of all-purpose flour.
  • Chicken Stock - 4 cups of cold chicken stock (use more if needed).
  • Heavy Cream - ⅓ cup  of heavy cream.
  • Salt & Pepper - ⅛ teaspoon each.
  • Onion Powder - ⅛ teaspoon of onion powder.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Chicken Gravy Without Drippings

This recipe is pretty easy, there's just a lot of stirring! All you need is your measuring cups, a saucepan, and a whisk!

This will make about 8 servings, but it depends on how much gravy you like with your meal!

Process image 1 showing butter melting in pan.
Process image 2 showing whisking flour into melted butter.
Process image 3 showing what flour and melted butter whisked together look like.
Process image 4 showing adding chicken stock into roux.
Process image 5 showing midway cook point.
Process image 6 showing adding cream.
  1. Combine butter and flour. Add ½ a cup of butter to a saucepan and melt it over medium-low heat. Gradually whisk in the ½ cup of flour, then reduce the heat to low.
  2. Make a roux. Continue stirring until the roux becomes golden, about 10-12 minutes. *The roux should bubble and look/smell a bit like cooked pancakes.
  3. Whisk. Slowly whisk in about 2 cups of the cold chicken stock and continue whisking until all lumps have dissolved. Then, gradually whisk in the remaining 2 cups of stock.
  4. Thicken. Cook, stirring occasionally, for 10-15 minutes or until the gravy is thick enough to coat the back of a spoon.
  5. Add remaining ingredients. Stir in ⅓ cup of heavy cream, ⅛ teaspoon each of salt, pepper, and onion powder.
  6. Taste and serve. Taste test your gravy. If it still tastes like flour, continue simmering it for a few minutes and add more cold stock to thin it out if needed. Adjust seasoning to your taste and serve immediately.

Chicken gravy is a great pairing for any chicken recipes! Try it with my roasted sasso chicken or air fryer chicken thighs. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • Your roux is ready when it is golden and smells like a pie crust or pancakes.
  • Use high-quality chicken stock or broth for the best flavor. I like to use Better Than Bouillon chicken base as well.
  • To store: Keep leftover chicken gravy without drippings in an airtight container and refrigerate for up to 4 days. Chicken gravy will last up to 3 months when frozen in an airtight container or freezer bag.
  • To reheat: Reheat your chicken gravy on the stove top until boiling, then remove from heat and serve. If needed, whisk in a splash of stock or broth to thin it out.

❓ Is Chicken Gravy Gluten Free?

This chicken gravy is not gluten-free because it uses all-purpose flour. You could make it gluten-free by using an all-purpose flour substitute, though! (The flavor and/or texture may vary).

❓Why Is My Chicken Gravy Not Thickening?

The number one reason gravy doesn't thicken is not using enough flour. If the flour-to-liquid ratio is too low, it leads to runny gravy.

❓ Can I Make Chicken Gravy In Advance?

You sure can! Once the gravy has cooled, place it in an airtight container and refrigerate it until you need it (up to 4 days). Simply reheat it on the stove top to serve!

Tall image of chicken gravy in a gravy dish next to a plated whole roasted chicken.

😋 More Gravy & Sauces

  • Classic Turkey Gravy - This turkey gravy is perfect for when you have some tasty turkey drippings!
  • Horseradish Sauce - Horseradish sauce is a perfect pairing with any prime rib recipe!
  • Country Gravy - Country gravy is a southern staple that tastes fantastic on so many different dishes!
  • Mint Sauce for Lamb - Mint sauce and lamb are a match made in heaven! The next time you are serving lamb, make sure to add this sauce!
  • Lemon Butter Sauce for Fish - Anytime you are serving up some fish dishes, make sure you also whip up some lemon butter sauce!
  • Tzatziki Sauce - This refreshing cucumber sauce is great on gyros, burgers, salads, and so much more!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

Square image of chicken gravy in a gravy dish next to a plated whole roasted chicken.
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5 from 8 reviews

Chicken Gravy Without Drippings

Chicken gravy without drippings is so easy to make and tastes better than anything that comes from a package! Nothing beats the flavor of gravy made from scratch. This homemade chicken gravy will make all of your chicken dinners, mashed potatoes, rolls, and biscuits even more delicious!
Author | Angela Latimer
Servings: 8 servings
Calories: 207kcal
Prep 5 minutes minutes
Cooking 25 minutes minutes
Total Time 30 minutes minutes
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Ingredients
 

  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups chicken stock (cold, use more if needed)
  • ⅓ cup heavy cream
  • ⅛ teaspoon each, salt & pepper
  • ⅛ teaspoon onion powder

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Add the butter to a saucepan and melt it over medium-low heat. Gradually whisk in the flour, then reduce the heat to low.
  • Continue stirring until the roux becomes golden, about 10-12 minutes. *The roux should bubble and look/smell a bit like cooked pancakes.
  • Slowly whisk in about 2 cups of the cold chicken stock and continue whisking until all lumps have dissolved. Then, gradually whisk in the remaining 2 cups of stock.
  • Cook, stirring occasionally, for 10-15 minutes or until the gravy is thick enough to coat the back of a spoon.
  • Stir in the heavy cream, salt, pepper, and onion powder.
  • Taste test your gravy. If it still tastes like flour, continue simmering it for a few minutes and add more cold stock to thin it out if needed. Adjust seasoning to your taste and serve immediately.

Notes

  • Your roux is ready when it is golden and smells like a pie crust or pancakes.
  • Use high-quality chicken stock or broth for the best flavor. I like to use Better Than Bouillon chicken base as well.
  • To store: Keep leftover chicken gravy without drippings in an airtight container and refrigerate for up to 4 days. Chicken gravy will last up to 3 months when frozen in an airtight container or freezer bag.
  • To reheat: Reheat your chicken gravy on the stovetop until boiling, then remove from heat and serve. If needed, whisk in a splash of stock or broth to thin it out.

Nutrition

Calories: 207kcal (10%) | Carbohydrates: 11g (4%) | Protein: 4g (8%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 45mg (15%) | Sodium: 302mg (13%) | Potassium: 148mg (4%) | Fiber: 0.2g (1%) | Sugar: 2g (2%) | Vitamin A: 504IU (10%) | Vitamin C: 0.3mg | Calcium: 15mg (2%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course gravy, Sauces
Cuisine American
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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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