Drippings

Drippings refer to the flavorful liquids and fats released by meat during cooking. They usually consist of meat juices, melted fat, browned solids, and any small pan remnants. The term is commonly used for pan drippings—the juices collected in a roasting pan—and for the rendered fat that rises to the top when the juices are allowed to settle. Drippings come from various meats, including beef, pork, lamb, and poultry.

Uses and handling: Drippings are a key component in many gravies, sauces, and stocks. To use them, deglaze the pan to lift browned fond with wine, stock, or water, then simmer to reduce and concentrate flavors. The fat can be skimmed off for a leaner gravy or left in for a richer sauce. Drippings can also be used as a cooking fat for roasting vegetables or potatoes, or strained and cooled to separate and store the fat for later use. For longer flavor, the combined pan juices can be reduced and thickened with a roux or cornstarch.

Storage and safety: Refrigerate drippings promptly in a covered container. They typically keep a few days in the fridge, or can be frozen for several months. Safety guidance includes discarding if they develop an off smell or unusual appearance, and keeping them out of the danger zone to minimize bacterial growth. If rendering fat separately, heat slowly to avoid smoking and strain to remove solids.