This post may contain affiliate links. This Easy Chicken Gravy is so simple to make and requires no pan drippings! Smooth, savory, garlicky, and fabulous over mashed potatoes, chicken, turkey, and more! Not that that hasn’t healthy biscuits and gravy my mind!
In my opinion, when you are roasting a chicken or turkey or making a roast, you have to make gravy from those pan drippings. To pitch that is like some kind of crime against humanity. You can’t see it, but I’m shaking my head at the mere thought of it. But, what are you to do when the craving for easy chicken gravy hits and you haven’t roasted a bird and you don’t have those terrific pan drippings from which to make a delicious gravy? Well, I sure am glad you asked! What you should do is make a homemade chicken gravy recipe anyway — without the drippings! You can make a gravy recipe easily by using some simple pantry staples and a little bit of stirring muscle.
Trust me, you won’t even know you didn’t make this chicken gravy without drippings, it’s that good! Ingredients You’ll Need Toss out any notion of needing an entire chicken here! I usually like to use low sodium chicken broth so that I have a little more control over the saltiness of the finished gravy, but you can absolutely use regular if that’s what you’ve got on hand. I always use pink Himalayan sea salt in all of my cooking.
It is sold at any grocery store and elevates all of your cooking by swapping this for your regular old iodized table salt. I also use a pepper grinder to get freshly cracked black pepper rather than using ground black pepper. You’ll need this for thickening the gravy! I like the flavor of the flour a little better, but often use the corn starch instead as a bit of a healthier swap. Drippings are simply the stuff that’s left in the bottom of the roasting pan after you’re done roasting a chicken. It’s all the liquid, fats, herbs, garlic, spices, and what-have-you that cooks off of the chicken and ends up at the bottom of the pan.
Or, you can just use some bread to sop them up right from the bottom of the pan. Get out a large saucepan over medium-high heat and pour in the chicken broth. Stir in the garlic powder and onion powder for 1-2 minutes longer, whisking constantly. In a small bowl, whisk together the water and the cornstarch until it’s dissolved.