Get My FREE Breakfast Recipes For Busy Mornings Booklet

Chicken Gravy

Chicken Gravy


All pan juices
2.5 cups chicken broth/stock
2 tbsp coconut amino’s
2 heaped tbsp tapioca flour


  • Once cooked, remove the roast chicken and any vegetables from the oven pan. Place the pan on the gas or cook top and turn it onto a medium heat.
  • Using a whisk, loosen off all the ‘gnarly’ bits off the bottom of the pan and mix through the pan juices. It may seem a little oily, but remember I don’t add any oil to my roasted meat, this is all natural animal fat and will give the gravy a lot of flavour.

  • Add the chicken broth/stock and coconut amino’s and stir it through well.
  • Bring to a simmer. Let cook for about a minute.
  • Add the tapioca flour and mix through with the whisk. It will appear lumpy, but just keep stirring and don’t worry about the lumps.
  • Cook it for a further minute, to cook the flavours through and avoid any flour taste.
  • Place the gravy from the pan into the Thermomix jug. Process it on speed 6 for 15 seconds. It will come out looking like a rich gravy with a smooth consistency.
  • Pour your delicious gravy into a judge to serve.

NOTE: If you don’t have a Thermomix (or equivalent), then you can pop it into a food processor, blender or use a stick mixer. It needs to be mixed at speed to get the smooth consistency, so you may need to add a small amount of time if using other processors.

Posted by Evolved Nutrition and Naturopathy

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email