Barley Free Herb Chicken Gravy
Rich, savory gravy is one of those things that can feel off-limits when you're navigating grain sensitivities, since most classic recipes lean on wheat or barley-based thickeners. This version skips all of that entirely, using arrowroot starch to create a silky, glossy sauce that coats the back of a spoon beautifully without any grain in sight. Coconut oil, garlic, fresh ginger, and turmeric build a deeply aromatic base, while chicken bone broth, thyme, and rosemary give it that slow-cooked, Sunday-dinner depth. A splash of coconut aminos and apple cider vinegar round out the flavor with just enough savory complexity to make it taste like something that simmered all afternoon. The arrowroot slurry technique is the key move here — pour it in slowly while stirring and pull the pan off the heat as soon as it thickens, since arrowroot can loosen again if it cooks too long. Straining out the herb solids at the end gives you a smooth, restaurant-quality pour that looks as good as it tastes. Finish with a little fresh parsley and serve it immediately while it's at its glossy, fragrant best.
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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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