Paleo Herb Chicken Gravy
Rich, velvety gravy is one of those comfort-food staples that can feel completely off the table when you're avoiding grains and conventional thickeners ā but this version proves otherwise. Coconut oil, bone broth, and arrowroot starch do all the heavy lifting here, creating a silky, spoonable sauce that thickens beautifully without a single grain of flour in sight. The base gets layered with garlic, fresh ginger, and turmeric before the broth even goes in, so the flavor is warm and complex rather than flat. Fresh thyme and rosemary simmer into the broth and then get strained out, leaving behind a clean, herb-forward gravy that looks as polished as anything you'd find at a Sunday roast. Coconut aminos and a splash of apple cider vinegar add just enough depth and brightness to keep things interesting. One important technique note: arrowroot can thin back out if you let it cook too long after thickening, so pulling the pan off the heat at the right moment is the key to getting that perfect, glossy consistency. Spoon it over roasted chicken, cauliflower mash, or anything else on your plate that deserves a little extra something.
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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
- 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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