Black Pepper Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel off-limits when black pepper is a problem — it shows up in nearly every store-bought version and most homemade recipes without a second thought. This one skips it entirely and still delivers serious depth, leaning on garlic, fresh ginger, turmeric, thyme, and rosemary to build a flavor base that is anything but flat. Coconut aminos and a splash of apple cider vinegar add a subtle savory brightness that rounds everything out beautifully. The gravy gets its silky, glossy body from an arrowroot slurry rather than a flour roux, which means it thickens quickly and pours smooth every time. One key tip from the instructions: pull it off the heat as soon as it coats the back of a spoon, since arrowroot can thin back out if it sits too long over the burner. Straining out the herb solids at the end gives you a clean, restaurant-worthy finish that looks as good as it tastes. A scatter of fresh parsley on top is optional, but it adds a little color that makes the whole thing feel genuinely special.
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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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