Artificial Flavors Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that often hides a surprising amount of synthetic additives ā flavor packets, bouillon cubes, and bottled sauces are common culprits. This version builds every bit of its depth from scratch, leaning on real ingredients like fresh thyme, rosemary, garlic, and ginger to create something that tastes genuinely complex without a drop of anything artificial. Coconut aminos and apple cider vinegar add a subtle umami backbone and brightness that round out the bone broth beautifully. Arrowroot starch steps in as the thickener, giving the finished gravy a glossy, silky texture that clings perfectly to whatever you pour it over. The technique is straightforward ā bloom the aromatics, simmer the broth until it reduces slightly, then stream in the slurry and stir until it coats the back of a spoon. Straining out the herb solids at the end gives you a smooth, restaurant-quality pour that looks as good as it tastes. Finish with a little fresh parsley and serve immediately for the best texture and flavor.
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- Ā½ tsp fresh ginger, grated
- Ā½ 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 ā 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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