Citrus Free Herb Chicken Gravy
Rich, savory gravy can feel off-limits when you're avoiding citrus, since many store-bought versions and restaurant sauces sneak in lemon juice or citrus-derived additives for brightness. This version gets that same lift from a small splash of apple cider vinegar, which does the job beautifully without any orange or lemon in sight. Coconut oil, garlic, fresh ginger, and turmeric build a deeply aromatic base, while thyme and rosemary give it that classic, herbaceous depth you want pooling over a plate of roasted chicken or mashed potatoes. Chicken bone broth keeps things rich and nourishing, and arrowroot starch thickens the whole thing to a glossy, spoon-coating consistency that feels genuinely luxurious. The straining step at the end is worth every second — it gives you a silky-smooth pour with all that infused herb flavor and none of the texture. A scatter of fresh parsley on top makes it look like something you'd order at a nice restaurant, even though it comes together in one saucepan. If you've been missing a proper gravy that works for your needs, this one is going to earn a permanent spot in your 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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