Almond Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're navigating tree-nut sensitivities — thickeners, broths, and seasoning blends often sneak in unexpected ingredients. This version keeps things completely clean by building deep flavor from scratch with garlic, fresh ginger, turmeric, thyme, and rosemary bloomed in coconut oil. Chicken bone broth forms the silky base, while coconut aminos and a splash of apple cider vinegar add that subtle savory depth you'd expect from a slow-cooked pan sauce. Arrowroot starch does the thickening work here, giving you a glossy, spoonable consistency without any grain or nut-based flour in sight. The technique is straightforward — bloom the aromatics, simmer the broth until it reduces slightly, then whisk in the arrowroot slurry and watch it transform in under two minutes. Straining out the herb solids at the end gives you a beautifully smooth, restaurant-quality pour that looks as good as it tastes. Finish with a scatter of fresh parsley and ladle it generously over roasted chicken, mashed potatoes, or whatever is on the table.
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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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