Carrageenan Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can quietly sneak in additives you never asked for — carrageenan shows up in plenty of store-bought broths, sauces, and thickeners, making a homemade version genuinely worth the effort. This one builds deep, layered flavor from coconut oil, garlic, fresh ginger, and turmeric before a good chicken bone broth ties everything together. Coconut aminos and apple cider vinegar add a subtle savory brightness that makes the whole thing taste like it simmered for hours. Fresh thyme and rosemary steep right into the broth, and the gravy gets its silky, glossy body from an arrowroot slurry — a clean, effective thickener that keeps the ingredient list completely straightforward. The technique is simple but precise: pour the slurry in slowly, keep stirring, and pull it off the heat the moment it coats a spoon. Straining out the herb solids at the end gives you a smooth, 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, fragrant 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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