Brazil Nut Free Herb Chicken Gravy
Rich, golden, and deeply savory, this herb-infused gravy is the kind of sauce that makes everything on the plate taste more intentional. Coconut oil forms the aromatic base, carrying minced garlic, fresh ginger, and turmeric into something that smells incredible before the broth even hits the pan. Chicken bone broth, coconut aminos, and a splash of apple cider vinegar build a layered, complex flavor that tastes like it simmered all day — even though it comes together in minutes. Fresh thyme and rosemary steep right into the liquid, and straining the finished gravy gives it that smooth, restaurant-quality pour. Arrowroot starch does the thickening work here instead of wheat flour, so the whole recipe stays naturally free from common allergen concerns without any substitutions or workarounds. The key is adding the slurry slowly and pulling the pan off the heat as soon as it coats a spoon — arrowroot is a little fussier than cornstarch, but the silky result is absolutely worth the attention. Finish it with a scatter of fresh parsley and serve it immediately over chicken, mashed vegetables, or anything else that deserves a proper sauce.
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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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