Eggless Herb Chicken Gravy

Total time25 min

Prep time10 min

Cook time15 min

4.8

(17)

Rich, savory gravy is one of those comfort-food staples that can feel off-limits when you're avoiding eggs — but this version sidesteps that concern entirely without sacrificing a single drop of flavor. Coconut oil, garlic, and a bloom of fresh ginger and turmeric build a deeply aromatic base, while chicken bone broth, thyme, and rosemary bring that slow-cooked, Sunday-dinner depth in just minutes. Coconut aminos and a splash of apple cider vinegar add a subtle savory brightness that rounds everything out beautifully. Instead of a roux or egg-based thickener, arrowroot starch whisked into cold water creates a silky, glossy finish that coats the back of a spoon just the way a great gravy should. Straining out the herb solids at the end gives you a smooth, restaurant-quality pour that looks as good as it tastes. Spoon it over roasted chicken, mashed potatoes, or anything else on the plate that deserves a little extra love.

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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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