Artificial Food Coloring Free Herb Chicken Gravy
Store-bought gravies and seasoning packets are notorious for sneaking in artificial dyes and synthetic additives, making a simple pour-over sauce feel like a gamble. This version builds deep, savory flavor entirely from scratch — coconut oil, garlic, fresh ginger, and golden turmeric form the aromatic base, while chicken bone broth, coconut aminos, and apple cider vinegar add richness and a subtle tang. Fresh thyme and rosemary steep right into the simmering broth, so every spoonful carries that unmistakable herby warmth without a single artificial shortcut. Arrowroot starch does the thickening work here, giving the gravy a glossy, silky consistency that clings beautifully to whatever it's poured over. The technique is straightforward — bloom the spices, build the broth, whisk in the slurry — and straining at the end gives you a restaurant-smooth finish. A scatter of fresh parsley over the top makes it look like you spent far more effort than you actually did.
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Learn more →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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