Citric Acid Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel completely off-limits when you're navigating a citric acid sensitivity — between acidic additives in store-bought versions and hidden preservatives in packaged broths, the label-reading never ends. This recipe sidesteps all of that with a short, clean ingredient list built around chicken bone broth, coconut aminos, and a touch of apple cider vinegar for depth without the problematic additives. Coconut oil, fresh garlic, ginger, and turmeric form a fragrant, golden base that makes the whole kitchen smell incredible before the broth even hits the pan. Arrowroot starch does the thickening work here — it creates a silky, glossy finish that cornstarch can't quite match, and it keeps things clean and simple. The fresh thyme and rosemary steep right into the simmering broth, then get strained out so you're left with all that herby flavor and a perfectly smooth pour. It comes together in one saucepan and is genuinely the kind of gravy that makes people ask what you did differently. Spoon it over roasted chicken, mashed potatoes, or anything else on the plate that deserves a little extra love.
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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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