Emulsifier Free Herb Chicken Gravy
Most store-bought gravies and packet mixes are loaded with lecithin, polysorbates, and other emulsifying agents that can be genuinely hard to avoid. This version skips all of that entirely, relying instead on a simple arrowroot slurry to build a silky, spoon-coating consistency the natural way. Coconut oil, bone broth, and a handful of fresh herbs do all the heavy lifting, and the result is a deeply savory gravy that tastes far more complex than its clean ingredient list suggests. Garlic, ginger, and turmeric bloom in the oil first, layering in warmth and depth before the broth even hits the pan. Fresh thyme and rosemary steep into the liquid like a quick infusion, then get strained out so you're left with a smooth, glossy pour. A splash of coconut aminos and apple cider vinegar round out the flavor with just enough umami and brightness to keep things interesting. Spoon it over roasted chicken, mashed vegetables, or anything else that deserves a proper finishing sauce.
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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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