Seed Oil Free Herb Chicken Gravy
Most store-bought gravies and packet mixes are loaded with industrial vegetable oils, which makes this from-scratch version a genuinely satisfying find. Coconut oil forms the aromatic base, carrying garlic, fresh ginger, and turmeric into a deeply savory broth that smells incredible from the first minute on the stove. Chicken bone broth gives the sauce real body and richness, while coconut aminos and a splash of apple cider vinegar add a subtle, rounded depth that keeps every bite interesting. Fresh thyme and rosemary steep right into the simmering liquid, so the herb flavor is bright and clean rather than dusty or flat. Arrowroot starch does the thickening work here — it creates a silky, glossy finish without any grain-based flour or cornstarch, and the slurry technique keeps lumps completely out of the picture. Straining the finished gravy gives it a restaurant-smooth texture that looks as good as it tastes poured over roasted chicken or mashed vegetables. A scatter of fresh parsley at the end is optional, but it adds a pop of color that makes the whole dish feel a little 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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