Simple Chicken Stock Gravy (No Drippings, Gluten-Free)
Sometimes you just need gravy, and roasting a whole chicken or opening a packet is not the most ideal! This simple Chicken Stock Gravy comes together quickly, uses pantry ingredients, and doesn’t require drippings of any kind. It’s rich, flavorful, gluten-free, and exactly what you want when comfort food is calling and you need a little gravy on the side!
In culinary school, one thing was made very clear: sauces are king. A good sauce (or gravy) can completely transform a dish, and chicken stock gravy is one of those basics that everyone should have in their back pocket! I’ve made versions of this gravy more times than I can count, and it never fails me.
This homemade chicken gravy without drippings is super easy to make, too. There’s no flour, no roux, and absolutely no gluten thanks to a simple cornstarch slurry. It’s silky, deeply savory, and comes together fast, which makes it perfect for weeknights, holidays, or anytime mashed potatoes are on the menu!
Why You’ll Love This Chicken Gravy Without Drippings
- No drippings required. This chicken gravy recipe without drippings relies entirely on chicken broth, so you don’t need to roast a bird just to get great flavor.
- Gluten-free by default. Thickened with cornstarch instead of flour, this gravy is naturally gluten-free and still smooth and glossy.
- Quick and easy! From stovetop to table in about 15 minutes, this is an easy chicken gravy without drippings you can make anytime.
- Rich, savory flavor. Shallots, butter, white wine, and thyme build depth that tastes like it simmered much longer than it actually did!
Simple Chicken Gravy Ingredients
- Butter: Adds richness and classic gravy flavor!
- Shallot or red onion: Make sure they are diced nice and small. This provides a mild, savory base.
- White wine: Adds acidity and depth (optional but highly recommended). If you skip it, add a little extra broth.
- Chicken broth: The backbone of this chicken stock gravy! You can use homemade chicken broth, chicken stock or even Better than Bouillon.
- Salt: Adjust to taste based on your broth!
- Black pepper: Adds subtle warmth.
- Dried thyme: Gives the gravy a cozy, herby note.
- Cornstarch: Thickens the gravy without gluten. Just make sure to mix it with water before adding it to the gravy. This will prevent lumps!
Variations & Substitutions
- No Wine Version: Skip the wine and replace it with additional chicken broth or a splash of apple cider vinegar for brightness.
- Creamy Chicken Gravy: Stir in a tablespoon or two of cream or half-and-half at the end for a richer finish.
- Herbs: Rosemary or sage can be used instead of thyme for a different flavor profile!
How to Make Homemade Chicken Gravy without Drippings
For the full list of ingredients and instructions, click here.- Sauté the Shallot: Melt the butter in a medium saucepan over medium heat. Add the diced shallot and cook for 2–3 minutes, stirring often, until softened and fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and stir in the salt, pepper, and dried thyme. Bring the mixture to a gentle simmer.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and 2–3 tablespoons of water to make a smooth slurry. Slowly pour the slurry into the simmering broth while whisking continuously.
- Simmer Until Thickened: Continue simmering for 5 minutes, whisking often, until the gravy thickens to your desired consistency. Taste and adjust salt or pepper if needed.
- Serve: Remove from heat and serve warm over chicken, mashed potatoes, or vegetables.
Lauren’s Top Tips for the Best Chicken Stock Gravy
- Whisk constantly when adding the slurry! Pouring slowly and whisking helps prevent lumps and keeps the gravy silky smooth.
- Simmer gently, not aggressively. A gentle simmer allows the cornstarch to activate properly without breaking down.
- Season at the end! Chicken broth varies in saltiness, so always taste and adjust after the gravy thickens. If it is too salty, add a splash more of white wine or a splash of apple cider vinegar to balance it out.
- Customize the thickness! Add more slurry for thicker gravy or a splash of broth to thin it out.
How to Use Simple Chicken Gravy
This simple chicken gravy is perfect over cheesy mashed potatoes, roasted or pan-seared chicken, turkey, biscuits, rice, or even sheet pan roasted vegetables. It’s also great for holiday meals when you need gravy but don’t have drippings on hand. Personally, I love them on my mashed potato bowls!
How to Store Chicken Stock Gravy for Later
Store leftover chicken gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, whisking and adding a splash of broth or water if needed to loosen it back up.
Chicken Gravy Without Drippings FAQs
Yes! Chicken stock or broth is the perfect base for gravy and creates rich flavor even without drippings!
Surprisingly, yes! Just dissolve the stock cube in hot water according to package instructions, then use it just like broth in this recipe. Taste carefully, as cubes are often salty, so I would avoid adding extra salt until the very end.
The secret to really good gravy is layering flavor with aromatics like shallots, butter, herbs, and proper seasoning. I also personally think that adding white wine to the gravy adds a lot of depth of flavor. You also want to use a high quality chicken broth if you can!
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Chicken Gravy Recipe Without Drippings
Ingredients
Method
- Sauté the Shallot: Melt the butter in a medium saucepan over medium heat. Add the diced shallot and cook for 2–3 minutes, stirring often, until softened and fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and stir in the salt, pepper, and dried thyme. Bring the mixture to a gentle simmer.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and 2–3 tablespoons of water to make a smooth slurry. Slowly pour the slurry into the simmering broth while whisking continuously.
- Simmer Until Thickened: Continue simmering for 5 minutes, whisking often, until the gravy thickens to your desired consistency. Taste and adjust salt or pepper if needed.
- Serve: Remove from heat and serve warm over chicken, mashed potatoes, or vegetables.
Nutrition
Notes
- Whisk constantly when adding the slurry! Pouring slowly and whisking helps prevent lumps and keeps the gravy silky smooth.
- Simmer gently, not aggressively. A gentle simmer allows the cornstarch to activate properly without breaking down.
- Season at the end! Chicken broth varies in saltiness, so always taste and adjust after the gravy thickens. If it is too salty, add a splash more of white wine or a splash of apple cider vinegar to balance it out.
- Customize the thickness! Add more slurry for thicker gravy or a splash of broth to thin it out.
