Chestnut Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're navigating specialty diets, but this herb-forward version keeps things beautifully simple and completely free of tree nut ingredients. Coconut oil forms the aromatic base, carrying garlic, ginger, and turmeric into a deeply fragrant start before the chicken bone broth goes in to build real body and depth. Fresh thyme and rosemary steep right into the simmering liquid, so every spoonful tastes like it came from a long Sunday roast rather than a packet. Instead of a flour-based roux, arrowroot starch does the thickening work here — whisked into cold water first to prevent lumps, then streamed in slowly for a glossy, silky finish. The straining step at the end is a small but smart move that gives you a smooth, restaurant-quality pour without any stringy herb bits. A splash of apple cider vinegar and coconut aminos add just enough brightness and umami to round out the whole thing. Ladle it over roasted chicken, mashed potatoes, or anything else that deserves a serious upgrade.
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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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