Simple Pan Gravy

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Making delicious Simple Pan Gravy like your grandmother used to make is easier than you think! This recipe works with any type of poultry or meat drippings, or even with pre-made broth.

Simple Pan Gravy from any meat or poultry

Drippings are the fat and juice in the pan after the meat has been cooked, and they’re packed full of flavor! Gravy can be made using drippings from a chicken, turkey, pot roast, or pork roast. Whether you use drippings or pre-made broth, the flavor will be so much better than a package mix or gravy from a (yikes!) can. 

What pre-made broth should I use? 

If you don’t have drippings, there are several different options when using a pre-made broth. My first choice is a good-quality broth in a carton. I look for a broth without MSG or sugar. My favorites are Swanson’s Natural Goodness Chicken Broth, Trader Joes’ chicken broth, or Kirkland brand chicken stock, found at Costco. 

Should I separate the fat from drippings?

When making Simple Pan Gravy from drippings, I remove most of the fat that rises to the top before using the drippings. To do this, pour the drippings into a large measuring cup or container. Place in the refrigerator for about an hour. The fat will rise to the top and will be easy to scrape off and discard. For more detailed instructions, this Cook’s Illustrated article about separating and skimming fat may be helpful!

What if I’m short on drippings? 

As drippings are so flavorful, first use all the drippings you have. If that amount isn’t enough, add enough pre-made broth to make up the amount needed for the recipe. 

Secret ingredient…butter!

Some will argue that removing the fat from the drippings is blasphemy! But seriously, I feel the fat from the drippings causes gravy to taste greasy. I opt out of using the fat from the drippings and instead add butter to the pan. This may seem counterproductive, but the added flavor from the butter makes such a difference!

Step-by-step tutorial to make the best pan gravy

Give this recipe a try the next time you roast turkey, chicken, pork, or beef. I think you will love it- and never go back to store-bought gravy!

Melt butter in a pan on the stovetop. Sift flour directly into the pan. This flat whisk is my favorite for gravy.

Add the broth or drippings from the cooked meat or poultry. 

Whisk until the gravy is smooth.

How to avoid lumps in gravy

The lumps in gravy are small clumps of flour that haven’t been well incorporated.

Tips for smooth gravy:

Whisk continuously while adding ingredients. 

Sift the flour to remove small clumps and create a fine powder.

Keep whisking while cooking gravy. This whisk is fantastic. 

To remove lumps: 

Pour the gravy through a fine mesh strainer. 

Use an immersion or countertop blender. Be careful when using a blender with hot liquids. 

When making Simple Pan Gravy, don’t forget the potatoes!Choose your favorite from our three delicious methods: Instant Pot Mashed Potato Recipe, Make Ahead Mashed Potato Recipe, and Slow Cooker Mashed Potatoes.

posted november 2o20 and updated with fresh photos and content.