Mushroom Free Herb Chicken Gravy
Rich, savory gravy is one of those things that feels impossible to replicate without a packet mix or a can of condensed something — and those products are notorious for sneaking in mushroom powder or fungal-derived flavor boosters. This version builds every bit of its depth from scratch, starting with a fragrant base of garlic, fresh ginger, and turmeric bloomed in coconut oil. Chicken bone broth carries the body, while coconut aminos and apple cider vinegar add a quiet, rounded savoriness that makes the whole thing taste like it simmered all day. Fresh thyme and rosemary steep right into the broth, then get strained out for a silky-smooth finish that looks genuinely restaurant-worthy. Arrowroot starch does the thickening work here — it creates a glossy, spoonable consistency without any of the cloudiness you sometimes get from flour-based gravies. A handful of chopped parsley over the top is optional, but it adds a pop of color that makes the whole dish feel a little more special. Pour it over roasted chicken, mashed potatoes, or anything else that deserves a proper sauce.
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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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