BHA & BHT Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can be surprisingly tricky to make from scratch without reaching for a packet or jarred stock full of synthetic preservatives. This version skips all of that entirely, building deep flavor from coconut oil, garlic, fresh ginger, and a fragrant duo of thyme and rosemary. Chicken bone broth forms the silky base, brightened with a splash of apple cider vinegar and a touch of coconut aminos for that subtle umami depth. Instead of a flour-based roux, arrowroot starch does the thickening work — it creates a beautifully glossy, smooth gravy without any grain-based additives or stabilizers you'd want to avoid. The technique is straightforward: bloom the spices, simmer the broth until the herbs have fully infused, then stream in the arrowroot slurry and stir until it coats the back of a spoon. Straining out the herb solids at the end gives you a clean, restaurant-quality pour that looks as good as it tastes. Finish with a scatter of fresh parsley and serve it immediately while it's at its glossy, aromatic best.
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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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