AIP Friendly Herb Chicken Gravy
A rich, savory gravy that actually works within strict autoimmune protocol guidelines sounds like a tall order, but this one delivers without any of the usual workarounds feeling like a compromise. Coconut oil and bone broth form the deeply flavorful base, while fresh rosemary, thyme, ginger, and turmeric bring the kind of herby warmth that makes a gravy feel genuinely special. Coconut aminos stand in for soy sauce and add that subtle savory depth, and arrowroot starch does the thickening work that cornstarch or flour would normally handle — keeping the whole thing grain-free and protocol-friendly. The technique matters here: the slurry goes in slow and steady, and you pull the pan off the heat as soon as it coats a spoon, since arrowroot can thin back out if you push it too far. Straining out the herb solids at the end gives you a silky, glossy finish that looks and pours like something from a proper Sunday roast. This makes enough for four servings, so it's ideal ladled over roasted chicken or spooned generously over whatever is on the plate.
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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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