Beef Free Herb Chicken Gravy
Rich, savory gravy doesn't have to start with beef drippings to feel deeply satisfying — this herb-forward version proves that point beautifully. Built on a base of chicken bone broth, it gets its complexity from fresh thyme, rosemary, garlic, and a touch of ginger and turmeric that bloom in coconut oil before the liquid ever hits the pan. A splash of coconut aminos and apple cider vinegar round out the flavor with a subtle umami depth that makes the whole thing taste like it simmered for hours. Arrowroot starch does the thickening work here, creating a glossy, silky texture that clings perfectly to whatever you pour it over — just be sure to pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if it goes too long. Straining out the herb solids at the end gives you a smooth, restaurant-quality finish with almost no extra effort. It comes together in one saucepan and works beautifully over roasted chicken, mashed potatoes, or a pile of roasted vegetables. A scatter of fresh parsley on top is optional, but it adds a bright pop of color that makes the whole dish look as good as it tastes.
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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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