Gravy from Pan Drippings

Golden brown pan dripping gravy being poured over roasted chicken and vegetables on a white plate, creating a rich, glossy finish for a cozy holiday meal.

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My pan dripping gravy takes all those caramelized bits and drippings at the bottom of your roasting pan and turns them into liquid gold. Smooth and buttery, rich and velvety, and full of real flavor! Whether you're roasting a Thanksgiving turkey, a Sunday chicken, or a beefy pot roast this easy homemade gravy will pull everything together.

Cook Time15

Total Time15

Course: Dinner

Cuisine: American

Servings: servings

Calories: 103kcal

Author: Eden Westbrook

Equipment

Ingredients

¼ cup pan drippings strained of aromatics
3 tablespoon all purpose flour
2 cups chicken stock or turkey or beef stock, depending on your protein
1 teaspoon worcestershire sauce for depth
kosher salt and black pepper to taste
1 tablespoon unsalted butter very cold, for finishing

Instructions

After roasting your meat, scrape up any browned brits from the sides and bottom of the pan, then strain the drippings from the pan through a mesh sieve into a fat separator or into a measuring cup. Let sit for a few minutes so the fat rises to the top. Skim off about ¼ cup of the fat for your roux and reserve the rest of the drippings. If you don't have enough, sub the rest of the amount with some melted butter.
¼ cup pan drippings
Place your heat safe roasting pan (or a saucepan) on the stove over medium heat. Add the reserved drippings fat to the pan, then whisk in the flour, stirring constantly, until the roux smells nutty and has the consistency of a thick paste, about 3 minutes.
3 tablespoon all purpose flour
Slowly whisk in the rest of the pan drippings and your broth/stock. It will seize up and look weird before smoothing out, that's the roux soaking up the liquid, just keep adding broth and whisking until the gravy is liquidy and smooth.
2 cups chicken stock
Reduce the heat to medium low and let the gravy simmer, stirring occasionally so nothing burns to the bottom, for about 5-10 minutes OR until the gravy is thick enough to coat the back of a spoon and stay separated when you swipe a finger down. If your gravy looks too thick, whisk in a bit more broth; if it’s too thin, simmer a few minutes longer.
Stir in the Worcestershire sauce for added umami and taste for salt and pepper. Season as needed, then whisk in the pat of butter to finish the gravy.
1 teaspoon worcestershire sauce, kosher salt and black pepper, 1 tablespoon unsalted butter
For perfectly silky smooth gravy, strain it again through a mesh sieve into a measuring cup or your serving container.

Notes

Makes 2 cups.

Chef's Tips

Every tablespoon of fat binds about the same amount of flour and emulsifies roughly ½ cup of liquid. Keep that mental ratio handy and you’ll never have broken gravy again.
For a pan that is not stove-safe (like a glass or ceramic baking dish), deglaze immediately out the oven by splash in a little hot broth and scrape up any fond if you don't have enough drippings to help you lift the browned bits.

Storage, Reheating, and Freezing

Store: Let gravy cool, then pour into an airtight container. Keeps in the fridge for up to 4 days. A little fat may solidify on top but just whisk it back in when reheating.

Reheat: Warm slowly on the stove, whisking as you go. Add a splash of broth or milk if it’s too thick, and finish with a pat of butter to bring it back to life.

Freeze: Freeze in freezer safe containers or ice cube trays for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of liquid to smooth it out.

Nutrition