Honey Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're avoiding sweeteners, since many store-bought versions and homemade recipes sneak in honey or other sweeteners to round out the flavor. This one skips all of that entirely and still delivers serious depth, thanks to a base of chicken bone broth, coconut aminos, and apple cider vinegar working together in a way that's naturally balanced and complex. Garlic, ginger, and turmeric bloom in coconut oil before the broth goes in, layering in warmth and a subtle earthiness that makes the whole thing feel intentional rather than simple. Fresh thyme and rosemary steep right into the simmering liquid, so by the time you strain them out, their flavor is fully woven through every spoonful. Arrowroot starch does the thickening here instead of flour, giving you a glossy, silky finish that clings beautifully to whatever you pour it over. The technique is straightforward — just watch the heat once the slurry goes in, since arrowroot needs to come off the burner at the right moment to hold its texture. A handful of fresh parsley over the top at the end makes it look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!