Breastfeeding Friendly Herb Chicken Gravy
Rich, savory gravy doesn't have to come from a packet loaded with additives you'd rather avoid while nursing. This version builds deep flavor from chicken bone broth — a nourishing base that brings collagen and minerals to the table — layered with garlic, ginger, turmeric, fresh thyme, and rosemary for an aromatic depth that feels genuinely homemade. Coconut oil replaces butter, coconut aminos add a gentle umami note in place of soy sauce, and arrowroot starch thickens everything into a glossy, spoonable gravy without any grain-based flour. The anti-inflammatory warmth of turmeric and ginger makes this feel like a thoughtful choice, not just a workaround. One key technique to nail: pour the arrowroot slurry in slowly while stirring, and pull the pan off the heat the moment it coats a spoon — arrowroot can lose its grip if you push it too far. Straining out the herb solids at the end gives you a silky, restaurant-smooth finish that looks as good as it tastes. Spoon it over roasted chicken, mashed root vegetables, or anything that deserves a little extra something on the plate.
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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)
Can be omittedfresh parsley
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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