Gluten Free Herb Chicken Gravy
Rich, savory gravy is one of those things that feels impossible to pull off without a packet of flour-thickened mix — but this version proves otherwise. Coconut oil, fresh garlic, ginger, and turmeric build a deeply aromatic base, while chicken bone broth brings that slow-cooked depth you'd expect from something that simmered all day. Coconut aminos and a splash of apple cider vinegar add just enough umami and brightness to keep things interesting. Instead of wheat flour, arrowroot starch does the thickening work here, creating a silky, glossy gravy that coats the back of a spoon beautifully. The key is adding the arrowroot slurry in a slow, steady stream and pulling the pan off the heat as soon as it thickens — overcooking is the one thing that can undo arrowroot's magic. Straining out the herb solids at the end gives you a smooth, restaurant-quality pour with all the fragrant thyme and rosemary flavor still locked in. Finish it with a scatter of fresh parsley and serve it immediately while it's at its glossy, pourable 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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