Making gluten-free gravy can be beautifully simple. There’s no need for butter or a traditional roux—just good pan juices, fresh herbs, and a few thoughtful techniques that coax out deep, savory flavor. In the photos below, I’m using a local pastured organic chicken, though the same method works perfectly for a whole turkey when you’re cooking for a larger gathering. Use whatever fresh savory herbs you have on hand—thyme, rosemary, sage, or marjoram. Dried herbs work too. They’re the key to creating a rich, deeply flavorful gluten-free gravy that tastes like it simmered all day.