Paleo Chicken Gravy

One of the things that we missed most when my family switched to eating paleo was gravy. Most gravies use a thickener that is grain based, so that was straight away out. We tried a few alternatives, but my gravy loving hubby was especially missing it.

A couple of months ago, I started to experiment and try to make my own paleo version. It took a few attempts, but once I made this delicious recipe several times it never failed. Gravy makes a roast! It just does. Now, you don’t have to miss gravy with your ‘Sunday roast’ anymore.


My recipe uses Tapioca flour. Tapioca flour is an important paleo pantry item. It’s consistency is the same as cornflour and is often mistaken for the same thing as arrowroot flour. They do act very similar as a thickener, but they are two different products. As well as being a liquid thickener, it can be used in baked goods. If you haven’t got some in your pantry, you can find it in the health section at your local supermarket or at a health food specialty store.

Paleo Gravy

Paleo Chicken Gravy

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.


This gravy keeps well in the fridge and reheats well without becoming too ‘jelly’ like.

While this recipe uses pan juices and broth made using chicken, you can transfer it to whichever meat you are roasting. Just try to match the broth to the meat, for example use a beef broth with your beef or lamb roast.

Traditionally you would make a rue with grain based flour in a sauce, and would need to cook that flour taste out well. The tapioca flour is similar to cornflour in that it has hardly any flavour and really doesn’t need the same cooking time. It reacts quickly with liquid, so if for some reason you leave it unattained you might find it appears crystal like. Just whisk it until it evens out again, or add a small amount of extra broth, but it will still process smooth. There’s no need to worry about lumpy gravy.

No longer does your family have to miss scrapping the plate for every last drop of gravy after enjoying a family roast. The best bit is that this is also quick to make, so you can still enjoy it midweek, when things are busier as well.


Brooke x



3 thoughts on “Paleo Chicken Gravy

  1. Would this be ok to freeze as well? We usually use those heat and serve satchels that store in the pantry but am trying to go towards a more paleo diet.

    • Yes I think it would be fine to freeze in portions and reheated. It would defrost and appear jelly like, but once reheated you might want to whiz it up again to make it smooth.
      Those packets will be filled with some nasties so be careful with those. If its easier to make and freeze I would definitely do that. It doesn’t take long to whip up though.

  2. An alternative you might like to try is to use a 2-3 large onions sliced thickly (and unpeeled) as a trivet beneath the roasting joint/bird. They soak up the roasting juices and get really soft and flavoursome once the meat is cooked – the outer onion skins help to darken the gravy. For variation try adding a few garlic cloves at this stage. .

    While the meat rests I remove the outer onion skins with a fork (it comes away easily) and tip the whole lot with the meat juices into a food processor and whizz until smooth. Simmer and remove any froth that surfaces before serving. You can seive the result for a smoother gravy but I generally serve as it is.

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