Low Sugar Herb Chicken Gravy

Total time25 min

Prep time10 min

Cook time15 min

4.8

(17)

Rich, savory gravy is one of those comfort-food staples that can quietly sneak in sweeteners through store-bought broths, bottled sauces, or pre-made seasoning blends. This version keeps things completely clean by building deep flavor from scratch — fragrant garlic, fresh ginger, turmeric, thyme, and rosemary bloomed in coconut oil before a good chicken bone broth ties it all together. Coconut aminos and a splash of apple cider vinegar add that savory, slightly tangy depth you'd expect from a great gravy without a drop of added sugar anywhere in the pot. Arrowroot starch does the thickening work beautifully, giving you a glossy, spoon-coating consistency that rivals anything from a packet. The technique matters here — pouring the slurry in a slow, steady stream while stirring keeps the texture silky smooth, and pulling it off the heat at the right moment ensures it stays that way. Strained and finished with a little fresh parsley, this is the kind of gravy that makes a simple roast chicken feel like a proper occasion.

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Ingredients

4 servings

2 tbsp coconut oil
3 cloves garlic, minced
½ tsp fresh ginger, grated
½ tsp ground turmeric
2 cups chicken bone broth
1 tsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
3 tbsp arrowroot starch
3 tbsp cold water
salt, to taste

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the coconut oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
2
Stir in the grated ginger and turmeric and cook for 30 seconds, until the spices are fragrant and evenly coated in the oil.

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