Gravy from Pan Drippings (No Lumps, Super Silky)
This silky smooth gravy from pan drippings is easy to make and elevates any roast with rich, lump-free flavor.
Equipment
- Roasting pan
- Whisk
- Measuring cups and spoons
- Saucepan or skillet
- Fine-mesh strainer
Ingredients
- 2 tablespoons fat from pan drippings skimmed
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or beef broth
- 1 tablespoon unsalted butter
- salt to taste
- black pepper to taste
Instructions
Step 1: Collect the Pan Drippings
- Once your chicken or turkey is done roasting, carefully transfer the meat to a serving platter to rest. Tilt the roasting pan slightly and spoon out the flavorful drippings into a heatproof bowl or measuring cup. You want to separate the fat from the juices, so let the drippings sit for a minute, then skim off about 2 tablespoons of fat to use in your gravy.
Step 2: Make a Roux
- Place a saucepan over medium heat and melt the 2 tablespoons of fat you just skimmed off. Add 2 tablespoons of all-purpose flour to the fat and whisk continuously, cooking for about 2 minutes. This step cooks out the raw flour taste and starts to develop that beautiful golden color which will give your gravy depth.
Step 3: Slowly Add Broth
- Gradually pour in 2 cups of low-sodium chicken or beef broth, whisking constantly to combine with the roux. This slow addition and constant whisking are key to preventing lumps and achieving that super silky texture. The mixture will begin to thicken as it heats.
Step 4: Incorporate Pan Juices
- Strain your reserved pan juices through a fine mesh sieve to remove any burnt bits, then slowly stir them into the thickened broth mixture. This step infuses your gravy with the rich, meaty flavor that makes it irresistible.
Step 5: Finish with Butter and Season
- Turn off the heat and whisk in 1 tablespoon of unsalted butter for a glossy finish and added richness. Taste your gravy and season with salt and black pepper to your preference. If the gravy is too thick, add a splash more broth; if too thin, simmer gently until desired consistency is reached.
Notes
- For a low-carb or keto version, substitute all-purpose flour with almond flour, coconut flour, arrowroot powder, or glucomannan powder.
- Always whisk continuously and add broth slowly to avoid lumps in the gravy.
- Strain pan drippings to remove burnt bits for a smoother gravy texture.
- Leftover gravy can be refrigerated for up to 3 days or frozen for up to 3 months.
- If gravy is too thick, add broth; if too thin, simmer to thicken.