Nitrate & Nitrite Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can be surprisingly tricky to keep clean — conventional versions often rely on processed stocks or flavor boosters that sneak in unwanted additives. This one builds its depth the honest way, starting with a fragrant base of garlic, fresh ginger, and turmeric bloomed in coconut oil before a good chicken bone broth carries everything forward. Coconut aminos and apple cider vinegar add a subtle umami brightness and just enough tang to round out the flavor without any of the preservatives you'd find in standard soy sauce or store-bought gravy packets. Fresh thyme and rosemary simmer right into the broth, so by the time you strain the gravy into your serving vessel, it's silky, herb-infused, and deeply aromatic. Arrowroot starch does the thickening work here instead of flour, giving you a glossy, spoonable consistency that clings beautifully to whatever it's poured over. The whole thing comes together in one saucepan, and a handful of fresh parsley on top makes it look like you put in far more effort than you actually did.
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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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