The natural juices and fat that drips from roasted meats.

The melted fat and juices that gather in the bottom of a pan in which meat or other food is cooked. Drippings are used as a base for gravies and sauces and in which to cook other foods.

The juices, fats, and browned bits that collect in the pan after meat or poultry has been roasted. Unless burned or very greasy, the drippings are valuable for a little sauce and for gravy.

Fat and juices drawn and left from meat or poultry as it cooks.

The juices or liquified fats left in a pan after cooking meat or other food.

This is a term for the combined juices and fat that collect in the pan as meat or poultry are roasted, or the fat that is collected when bacon is fried.

The liquid and melted fat left from cooking meat in a pan.

The juices and fat that is collected from the pan of cooked foods.

Used for gravies and sauces, drippings are the liquids left in the bottom of a roasting or frying pan after meat is cooked.