Pork Free Herb Chicken Gravy
Rich, velvety gravy doesn't have to come from a packet loaded with mystery ingredients or questionable additives. This version builds deep, savory flavor from the ground up — starting with coconut oil, fragrant garlic, fresh ginger, and a bloom of turmeric that gives the gravy a gorgeous golden hue. Chicken bone broth forms the backbone, while coconut aminos and a splash of apple cider vinegar add just enough umami and brightness to keep things interesting. Fresh thyme and rosemary steep right into the simmering broth, so every spoonful tastes like it's been slow-cooked for hours. Arrowroot starch does the thickening work here, creating a silky, glossy consistency that clings beautifully to whatever you pour it over — just be sure to pull it off the heat as soon as it coats the spoon, since arrowroot can loosen if it cooks too long. Straining out the herb solids at the end gives you a smooth, restaurant-worthy finish that looks as good as it tastes. A scatter of fresh parsley on top is optional, but it adds a little color that makes the whole thing feel just a bit more special.
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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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