Lupin Free Herb Chicken Gravy
Rich, savory, and deeply aromatic, this herb-forward gravy is the kind of sauce that makes everything on the plate taste more intentional. Garlic, fresh thyme, and rosemary bloom in coconut oil before chicken bone broth is added, creating a base that's genuinely complex without relying on any processed thickeners or flour-based roux. That matters a lot when you're navigating a lupin-free lifestyle, since many store-bought gravies and gravy mixes sneak in lupin flour as a thickener or filler — often without obvious labeling. Here, arrowroot starch does the thickening work cleanly and effectively, giving you that glossy, spoon-coating consistency you want without any of the worry. A splash of coconut aminos and apple cider vinegar round out the depth, so the finished gravy tastes like it simmered all day even though it comes together quickly on the stovetop. Straining out the herb solids at the end gives it a silky, restaurant-quality finish that looks as good as it tastes. Spoon it over roasted chicken, mashed potatoes, or anything else that deserves a serious upgrade.
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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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