Anti Inflammatory Herb Chicken Gravy

Total time25 min

Prep time10 min

Cook time15 min

4.8

(17)

Rich, savory gravy usually comes loaded with butter, flour, and a long list of ingredients that work against you — but this version flips the script entirely. Coconut oil stands in for the butter, arrowroot starch replaces conventional flour for a silky, gluten-free thickening, and the base is built on chicken bone broth for deep, collagen-rich flavor. Turmeric and fresh ginger bring serious anti-inflammatory firepower, while thyme and rosemary add that classic herby warmth you expect from a proper gravy. Coconut aminos and a splash of apple cider vinegar round out the flavor with a subtle savory depth and brightness that makes the whole thing taste like it simmered for hours. The technique is straightforward — bloom the spices, build the broth, whisk in the arrowroot slurry, and strain for a glossy, restaurant-worthy finish. One important tip the recipe gets right: pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if it sits too long over heat. Spoon it over roasted chicken, mashed root vegetables, or anything that deserves a seriously good pour.

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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
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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