Ingredients
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- 2 cups chicken or turkey bone broth, warmed
- 2 tablespoons chicken or turkey drippings
- 2 tablespoons refined coconut oil
- 3 tablespoons arrowroot powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh sage (optional)
- 1/4 cup full-fat, unsweetened canned coconut milk
Instructions
- Heat your coconut oil and chicken or turkey drippings in a saucepan over medium-low heat.
- Once the coconut oil is melted, whisk the arrowroot powder in until it’s smooth. It will become a rich, golden color.
- Add the warmed bone broth slowly to the mixture as you whisk continuously.
- Keep whisking. Even if it’s clumpy, it will become smooth!
- Keep cooking and whisking for around 8 to 10 minutes until you reach your desired thickness.
- Stir in the salt, pepper, sage (optional), and coconut milk.
- Serve, and enjoy.
Notes
- This recipe yields about 2 cups of gravy, or enough for 6-8 servings.
- Store leftover gravy in the refrigerator for up to four days, or freeze it for up to three months.
- For best results, reheat the gravy on the stove as you whisk it. Add a little water if it’s too thick.
- Double or even triple this recipe if you’re feeding a crowd.
- Vegan option: substitute the chicken or turkey bone broth with vegetable broth, bouillon cubes, or granules, and use more coconut oil instead of the drippings.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 59
- Sugar: 0.3 g
- Sodium: 304.6 mg
- Fat: 5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 3.2 g
- Fiber: 0.2 g
- Protein: 0.6 g
- Cholesterol: 1.2 mg