Mediterranean Diet Friendly Herb Chicken Gravy
Rich, savory gravy doesn't have to mean a heavy, butter-laden sauce that weighs down your plate. This version builds its depth from chicken bone broth simmered with fresh thyme, rosemary, garlic, and a touch of ginger and turmeric ā a combination that smells incredible and delivers real, layered flavor. Coconut aminos and a splash of apple cider vinegar add just enough umami and brightness to round everything out without relying on processed ingredients. Arrowroot starch does the thickening work here, giving you a silky, glossy pour that clings beautifully to whatever it's served over. The approach leans into the kind of whole-food, herb-forward cooking that makes this style of eating so satisfying long-term ā nothing artificial, nothing from a packet. Straining the finished gravy through a fine-mesh sieve gives it that restaurant-smooth finish, and a scatter of fresh parsley on top makes it look as good as it tastes. It's the kind of sauce that makes a simple roast chicken or a pile of roasted vegetables feel genuinely special.
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- Ā½ tsp fresh ginger, grated
- Ā½ tsp ground turmeric
- 2 cups chicken bone broth
- 1 tsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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 ā 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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