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!
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🥘 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!
- 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 recipe card below for ingredients, amounts & instructions!*
🔪 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!
- 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.
- 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.
- 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.
- Thicken. Cook, stirring occasionally, for 10-15 minutes or until the gravy is thick enough to coat the back of a spoon.
- Add remaining ingredients. Stir in ⅓ cup of heavy cream, ⅛ teaspoon each of salt, pepper, and onion powder.
- 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 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!
😋 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!
📋 Recipe
Chicken Gravy Without Drippings
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
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.½ cup butter, ½ cup all-purpose flour
- 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.4 cups chicken 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.⅓ cup heavy cream, ⅛ teaspoon onion powder, ⅛ teaspoon each, salt & pepper
- 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.
Equipment You May Need
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
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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