This Chicken Gravy Without Drippings is made with chicken broth, butter, flour, milk, and simple seasonings. It’s an easy homemade gravy that’s ready in about 10 minutes and is perfect for mashed potatoes, chicken, biscuits, or bread.
You don’t need roasted chicken or pan drippings to get plenty of chicken flavor. Bouillon adds extra richness to the broth, while a little milk makes the gravy creamy and smooth.
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Ingredient Notes
See the recipe card below for exact amounts.
- Chicken Broth: Chicken Broth: I use Swanson 33% Less Sodium Chicken Broth. Store-bought works great, or you can use my Slow Cooker Chicken Stock if you have some on hand.
- Chicken Bouillon: I use bouillon granules to substitute the flavor I would get from chicken drippings. A bouillon cube can be used instead of the granules.
- Butter: We keep unsalted butter on-hand and because the broth and bouillon have sodium, we especially like unsalted for this.
- Milk: I add just a bit of whole milk to make our gravy nice and creamy. It can be left out for a thinner, clearer gravy.
- Flour: Regular white all-purpose flour works best and I have never made it using any other type.
- Seasonings: While this dish has a fair amount of sodium we still add a little table salt and black pepper for extra flavor.
Want beef gravy instead? Try my Brown Gravy Without Drippings recipe, made with beef broth and beef bouillon.
How to Make Chicken Gravy Without Drippings
- Melt butter in a medium saucepan over medium heat.
- Add the flour, salt and pepper to the melted butter to make a smooth paste, cook whisking constantly for about 1-2 minutes until bubbly.
- Slowly add the chicken broth and milk, when combined add the bouillon granules; continue to cook over medium to medium high heat, whisking constantly until the mixture reaches to the desired thickness, about 5 minutes.
Optional Seasonings
Our favorite way to make this gravy is with simple seasonings. The end result is a creamy and flavorful gravy. If you want to additional flavor about a ¼ – ½ teaspoon of onion powder, garlic powder, or poultry seasoning can be added. Dried herbs such as thyme, rosemary or sage can be added, anywhere from ¼ to ½ teaspoon.
What is the Perfect Consistency for Gravy?
While this is personal preference, good gravy should be thick enough to coat the back of a spoon and if you run your finger down the middle it will leave a trail. Broth or stock based gravy is typically a little thinner than milk based gravy.
How to Store and Reheat Chicken Gravy
Store leftover gravy in an airtight container in the refrigerator for about 3 days. Freeze for 4-6 months, a freezer bag works great. It can be reheated in the microwave but I find it heats up better on the stove-top over medium-low heat, stirring often.
Frequently Asked Questions
You can use chicken broth and chicken bouillon instead of pan drippings. The bouillon adds extra chicken flavor, while butter and flour create the base for the gravy.
More Easy Gravy Recipes
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Chicken Gravy Without Drippings
Ingredients
- ¼ cup butter
- ¼ cup flour
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 can chicken broth 14.5 ounces
- ¼ cup milk
- 1 teaspoon chicken bouillon granules
Instructions
- Melt butter in a medium saucepan over medium heat.
- Add the flour, salt, and pepper to the meted butter. Whisk constantly and cook for 1 to 2 minutes, until the roux is smooth and bubbly.
- Slowly add chicken broth and milk, when combined add bouillon granules; continue to cook over medium to medium high heat, whisking constantly until the mixture thickens to the desired consistency, about 5 minutes.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.