Turkey Free Herb Chicken Gravy
Rich, savory gravy doesn't have to come from a holiday bird to be deeply satisfying. This version builds its flavor from chicken bone broth layered with garlic, fresh ginger, thyme, and rosemary — a combination that smells incredible and tastes even better. Coconut aminos and a splash of apple cider vinegar add a subtle depth that makes the whole thing feel complex without any fuss. Arrowroot starch stands in for flour as the thickener, giving you a glossy, silky pour that's completely grain-free and sets up beautifully over mashed potatoes, roasted vegetables, or anything else on the plate. The technique is straightforward — just keep stirring when you add the slurry and pull it off the heat as soon as it coats the spoon, since arrowroot can thin back out if it lingers too long. Straining out the herb solids at the end gives you a smooth, restaurant-quality finish that looks as good as it tastes. A scatter of fresh parsley on top is optional, but it adds a bright 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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