Celery Free Herb Chicken Gravy
This rich, aromatic gravy is built on a base of chicken bone broth and bloomed spices, delivering deep, savory flavor with a silky pour that makes everything on the plate taste better. Coconut oil carries the garlic, ginger, and turmeric into something genuinely fragrant and warming, while fresh thyme and rosemary steep into the broth for a herbaceous depth that feels anything but simple. A slurry of arrowroot starch thickens the whole thing to a glossy, spoon-coating consistency — no flour, no cornstarch, just a clean finish that strains beautifully. Coconut aminos and a splash of apple cider vinegar round out the savory notes with just enough brightness to keep it from feeling heavy. For anyone navigating a celery-free kitchen, this recipe is a genuine win — no celery seed, celery salt, or hidden vegetable stock blends that so often sneak that ingredient in through the back door. Serve it immediately straight from the strainer for the best texture, and don't skip the fresh parsley if you have it on hand — it adds a pop of color and a clean, fresh finish.
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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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