Yeast Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel completely off-limits when you're avoiding yeast and fermented additives — but this version sidesteps all of that without sacrificing a drop of flavor. Coconut aminos stand in for soy sauce and bring a gentle umami depth, while apple cider vinegar adds just enough brightness to balance the richness of the bone broth. Fresh thyme and rosemary steep right into the liquid, so every spoonful carries that slow-cooked, herby warmth that makes a great gravy so satisfying. Arrowroot starch does the thickening work here instead of flour, giving you a glossy, silky finish that coats beautifully without any grain-based ingredients to worry about. The technique is straightforward — a quick sauté of garlic, ginger, and turmeric in coconut oil builds a fragrant base before the broth even hits the pan. Straining the finished gravy through a fine-mesh sieve gives it that smooth, restaurant-quality pour you want over roasted chicken, mashed vegetables, or anything else on the plate. It comes together in one saucepan and tastes like something that took far longer than it actually did.
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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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