Lactose Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel off-limits when you're avoiding dairy — but this version skips butter and cream entirely without sacrificing a single drop of depth. Coconut oil forms the silky base, while garlic, fresh ginger, and turmeric bloom together into something that smells absolutely incredible before the broth even hits the pan. Chicken bone broth brings serious body and flavor, and a splash of coconut aminos adds a subtle, rounded savoriness that you'd never guess wasn't a classic dairy-laden roux. Fresh thyme and rosemary steep right into the liquid, then get strained out so you're left with a smooth, glossy pour that looks like it came from a restaurant kitchen. Arrowroot starch does the thickening work here — it creates a beautifully clear, silky consistency that holds up perfectly over roasted chicken or mashed potatoes. The apple cider vinegar is a small but smart addition, brightening everything just enough to keep the gravy from feeling heavy. It comes together in one saucepan and is genuinely one of the easiest ways to elevate a weeknight dinner.
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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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