Nutmeg Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're avoiding warm spices that tend to sneak into classic recipes — but this version skips them entirely without sacrificing any depth. Coconut oil, garlic, and fresh ginger build a fragrant base, while turmeric adds a gorgeous golden color and earthy warmth that feels indulgent and complex. Chicken bone broth gives the whole thing a silky, full-bodied backbone, and fresh thyme and rosemary bring that unmistakable herb-forward aroma that makes a great gravy so satisfying. Coconut aminos and a splash of apple cider vinegar round out the flavor with just enough savory brightness to keep every bite interesting. Arrowroot starch does the thickening work here, producing a glossy, smooth pour that coats beautifully without any cloudiness or starchy aftertaste — just remember to pull it off the heat as soon as it's ready. Straining out the herb solids at the end gives you a polished, restaurant-quality finish that looks as good as it tastes. Spoon it generously over roasted chicken, mashed vegetables, or anything else on the plate that deserves a little extra love.
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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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