Gelatin Free Herb Chicken Gravy
Rich, savory gravy is one of those finishing touches that can make or break a plate, and this herb-forward version delivers serious depth without any of the usual thickening agents that give pause. Many store-bought gravies and even homemade versions rely on gelatin-based stocks or additives to get that silky, clingy texture — this one skips all of that entirely. Instead, arrowroot starch whisked into a cold-water slurry does the heavy lifting, creating a beautifully glossy pour that coats every bite without any animal-derived gelling agents in sight. Coconut oil, garlic, fresh ginger, and turmeric build a warm, aromatic base, while thyme and rosemary steep into the bone broth for a gravy that tastes like it simmered all afternoon. A splash of coconut aminos and apple cider vinegar add just enough savory depth and brightness to keep things interesting. The whole thing gets strained smooth before serving, so what lands on your plate is pure, clean flavor. Finish it with a little fresh parsley and serve it immediately — arrowroot gravy is at its absolute best right off the stove.
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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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