High Fructose Corn Syrup Free Herb Chicken Gravy
Most store-bought gravies and seasoning packets are loaded with high fructose corn syrup, maltodextrin, and a long list of additives that have no business being in a simple pan sauce. This version keeps things clean from start to finish, built entirely on whole, recognizable ingredients. Coconut oil, fresh garlic, ginger, and turmeric form a deeply aromatic base, while chicken bone broth brings rich, savory body that packaged gravy just can't touch. Coconut aminos and a splash of apple cider vinegar add a subtle depth and brightness without any sweeteners sneaking in through the back door. Arrowroot starch does the thickening work here — it creates a silky, glossy finish that's every bit as satisfying as a flour-based gravy. 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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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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