Whole 30 Herb Chicken Gravy
Good gravy is one of those things that can make or break a plate, and this version delivers serious depth without a single ingredient that would derail a Whole30 reset. Coconut oil, bone broth, and arrowroot starch do all the heavy lifting that butter and flour would normally handle, keeping every component clean and compliant. The combination of fresh thyme, rosemary, ginger, and turmeric gives the broth a warmth that tastes far more complex than the ingredient list suggests. Coconut aminos and a splash of apple cider vinegar add that savory, slightly tangy backbone you'd expect from a long-simmered sauce ā no shortcuts, no compromises. The arrowroot slurry thickens everything beautifully, though the recipe is clear that you pull it off the heat right on time, since arrowroot can loosen again if it lingers too long. Straining out the herb solids at the end gives you a silky, restaurant-smooth pour that looks as good as it tastes. Spoon it over roasted chicken, grilled vegetables, or a pile of mashed cauliflower and it instantly elevates the whole meal.
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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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