Cinnamon Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're avoiding certain spices, since so many blends and store-bought versions sneak in warming spices that don't work for everyone. This version keeps things completely clear of that concern while still delivering deep, satisfying flavor through a smart lineup of fresh herbs and pantry staples. Coconut oil, garlic, and ginger build a fragrant base, while fresh thyme and rosemary steep into the bone broth for that classic, herbaceous depth you want poured over a roast or mashed potatoes. Coconut aminos and a splash of apple cider vinegar add just enough savory complexity and brightness to round everything out without relying on anything off-limits. Arrowroot starch does the thickening work here, giving the finished gravy a glossy, silky consistency that clings beautifully to whatever it's served over. Straining out the herb solids at the end is a small step that makes a big difference — you get all the infused flavor with a perfectly smooth pour. It comes together quickly in one saucepan and is the kind of versatile sauce that earns a permanent spot in your weeknight rotation.
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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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