Capsaicin Free Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel completely off-limits when you need to avoid capsaicin — so many store-bought versions and restaurant gravies sneak in spice blends, hot sauce, or paprika without a second thought. This version skips all of that and builds its depth from a genuinely clever lineup: garlic, fresh ginger, turmeric, thyme, and rosemary simmered into a golden, herb-forward broth that smells absolutely incredible. Coconut aminos and a splash of apple cider vinegar add a subtle savory complexity that makes the whole thing taste like it simmered for hours. Arrowroot starch does the thickening work here, giving you a silky, glossy pour that coats everything beautifully without any of the gluey texture cornstarch can sometimes leave behind. The tip about not overcooking once the slurry goes in is genuinely useful — arrowroot is a little finicky, but follow the timing and you'll pull a perfect, spoon-coating gravy every single time. Straining out the herb solids at the end gives it a clean, restaurant-quality finish that looks as good as it tastes. Ladle it over roasted chicken, mashed potatoes, or anything else that deserves a little extra love 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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