Best 9 Basic Gravy Wo Pan Drippings Recipes

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Cooking a delicious gravy without pan drippings can be a challenge, but with the right ingredients and techniques, you can still create a flavorful and satisfying sauce to accompany your favorite dishes. Whether you're looking for a simple everyday gravy or a more complex one for special occasions, this guide will provide you with all the information you need to make a perfect basic gravy without pan drippings.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE BASIC TURKEY (OR CHICKEN) GRAVY



How to Make Basic Turkey (or Chicken) Gravy image

This basic turkey (or chicken) gravy uses pan drippings to make a classic old-fashioned gravy. Use this recipe for your Thanksgiving gravy.

Provided by Diana Rattray

Categories     Dinner     Sauce     Ingredient

Time 15m

Number Of Ingredients 5

1 to 2 cups pan drippings (from roasted turkey, chicken, or Cornish hens)
1/4 cup all-purpose flour
1 to 2 cups stock (low sodium or unsalted turkey or chicken stock, or water)
Kosher salt (to taste)
Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off.
  • Put about 1/4 cup of the fat into a saucepan over medium heat.
  • Stir in 1/4 cup of all-purpose flour .
  • Cook, stirring for 2 minutes.
  • Discard any remaining skimmed fat from the drippings. Add enough stock or water to the liquids left in the measuring cup to make 2 cups of liquid. Pour into the flour and fat mixture. Cook, stirring or whisking continuously, until thickened and bubbling. Continue cooking for about 1 minute, stirring constantly.
  • Add kosher salt and freshly ground black pepper to taste.
  • Serve immediately. Enjoy.

Nutrition Facts : Calories 201 kcal, Carbohydrate 11 g, Cholesterol 77 mg, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, Sodium 320 mg, Sugar 2 g, Fat 7 g, ServingSize 8 servings, UnsaturatedFat 0 g

PAN GRAVY



Pan Gravy image

Use this basic recipe to prepare gravy from meats and poultry that have been roasted in an uncovered roasting pan.

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 4

Roasted meat drippings
1/4 cup all-purpose flour
Chicken broth or water
Salt, pepper and browning sauce, optional

Steps:

  • Pour pan drippings into a measuring cup. Loosen the browned bits from the roasting pan and add to drippings. Skim fat. , Reserve 1/4 cup fat and transfer to a small saucepan; whisk in flour until smooth. Add enough broth or water to pan drippings to measure 2 cups. Gradually stir into flour mixture in saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt, pepper and browning sauce if desired.

Nutrition Facts : Calories 40 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BASIC PAN GRAVY FROM DRIPPINGS



Basic Pan Gravy from Drippings image

A basic recipe for yummy gravy using the drippings from whatever you have roasted, turkey, chicken, pork roast, beef roast...... Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth.

Provided by queenbeatrice

Categories     Sauces

Time 15m

Yield 3 2/3 cups, 12 serving(s)

Number Of Ingredients 5

1/3 cup all-purpose flour
1/3 cup dripping
3 cups broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In skillet or roasting pan, add flour to drippings; blend well.
  • Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly.
  • Add broth; cook until mixture boils and thickens, stirring constantly.
  • Stir in salt and pepper.

Nutrition Facts : Calories 17.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 388.2, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 0.7

BASIC GRAVY



Basic Gravy image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 cups

Number Of Ingredients 11

10 tablespoons unsalted butter
Turkey neck and giblets (liver discarded)
2 shallots, halved
1 carrot, chopped
1 stalk celery, chopped
2 sprigs thyme
1 bay leaf
8 cups low-sodium chicken or turkey broth, plus more if needed
Turkey pan drippings
3/4 cup all-purpose flour
Kosher salt and freshly ground pepper

Steps:

  • Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock?if you?re short, add more broth.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the stock.
  • Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper.

BASIC GRAVY (W/O PAN DRIPPINGS)



Basic Gravy (W/O Pan Drippings) image

I adapted this recipe from THE JOY OF COOKING and have been making it for more years than I care to remember. It's fast and easy.... fast and easy enough to be able to make a 2nd batch in the middle of dinner b/c folks scarfed up the first batch! NOTE: I'm not sure how 1-2 TEAspoons of Worcestershire got changed to 1-2 TABLEspoons.... which is way too much! I've changed the recipe back to 1-2 TEAspoons of Worcestershire.

Provided by Impera_Magna

Categories     Low Protein

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 (10 1/2 ounce) can condensed chicken broth (flavor of your choice, I usually use beef) or 1 (10 1/2 ounce) can condensed vegetable broth, undiluted (flavor of your choice, I usually use beef)
1 -2 teaspoon Worcestershire sauce, to taste
1/4-1/2 teaspoon garlic powder (do not use garlic salt... results will be too salty)
1/4 teaspoon ground pepper (to taste)

Steps:

  • Melt butter in saucepan over medium heat.
  • Whisk in flour til well blended.
  • Slowly add broth, whisking continually.
  • Add Worcestershire sauce, garlic powder, and pepper.
  • Cook over medicum heat til thickened, stirring from time to time.
  • Keep an eye on the saucepan, the thickening process goes quickly.

BASIC GRAVY



Basic Gravy image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 4

Turkey drippings
8 1/4 cups hot chicken broth
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper

Steps:

  • Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
  • Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.

EASY GRAVY



Easy Gravy image

Cook up rich, velvety gravy with only four ingredients and in just 10 minutes.

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 10m

Yield 8

Number Of Ingredients 4

2 tablespoons fat drippings (from any type of roasted meat)
2 cups broth OR bouillon
2 tablespoons Argo® Corn Starch
¼ cup cold water

Steps:

  • Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
  • Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 19.6 calories, Carbohydrate 1.8 g, Cholesterol 4.1 mg, Fat 0.3 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 199 mg

PAN GRAVY



Pan Gravy image

Rich and smooth gravy made from the beef drippings and Progresso™ broth-perfect to enhance the flavor of any dish!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h5m

Yield 16

Number Of Ingredients 5

Beef drippings
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ beef flavored broth (from 32-oz carton) or water
Browning sauce, if desired
Salt and pepper to taste

Steps:

  • After removing beef from pan, scrape all brown particles from pan and pour particles and drippings into bowl or glass measuring cup. Skim 2 tablespoons of fat from the top of the drippings; add fat to 1-quart saucepan. Discard any remaining fat; reserve remaining drippings. Stir flour into fat in saucepan.
  • Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.

Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 65 mg

PAN GRAVY FROM DRIPPINGS



Pan Gravy from Drippings image

Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar Glaze.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Makes 3 cups

Number Of Ingredients 5

Pan drippings from Turkey with Brown-Sugar Glaze
1 to 2 cups low-sodium chicken broth
1 cup dry white wine, such as sauvignon blanc
1/3 cup all-purpose flour
1 tablespoon cider vinegar

Steps:

  • While turkey rests, pour pan drippings through a fine-mesh sieve into a large bowl. Discard solids. Skim fat and reserve 3 tablespoons. Add broth to drippings to measure 4 1/2 cups.
  • Set pan across two burners and heat over medium. Add reserved fat and white wine. Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 3 minutes.
  • Add flour and whisk to combine. Continue whisking until flour tastes fully cooked, 2 to 3 minutes. Slowly whisk in dripping mixture. Cook, whisking, until gravy is thickened, 8 minutes. If desired, strain gravy through sieve. Stir in vinegar. Season with salt and pepper; keep warm until serving.

Nutrition Facts : Calories 65 g, Fat 2 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

Tips:

  • Use a flavorful broth or stock as the base of your gravy. This will give your gravy a rich and savory flavor.
  • Add some vegetables to your gravy for extra flavor and nutrition. Onions, carrots, and celery are all good choices.
  • Season your gravy to taste with salt, pepper, and other herbs and spices. You can also add a splash of wine or vinegar for a bit of acidity.
  • If your gravy is too thin, you can thicken it by adding a cornstarch or flour slurry. Be sure to whisk the slurry into the gravy until it has completely dissolved.
  • If your gravy is too thick, you can thin it by adding more broth or stock. You can also blend the gravy with an immersion blender until it reaches the desired consistency.
  • Serve your gravy immediately over your favorite dishes. It is especially delicious on roasted chicken, mashed potatoes, or vegetables.

Conclusion:

Making gravy without pan drippings is easy and only requires a few simple ingredients. With a little bit of planning, you can have a delicious and flavorful gravy that will complement any dish. So next time you're making a meal, don't be afraid to try making your own gravy from scratch.

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