Hazelnut Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're navigating tree nut allergies, since many store-bought versions and restaurant sauces sneak in unexpected ingredients or are processed on shared lines. This one is built entirely from scratch, so you know exactly what's going in the pot. Coconut oil, bone broth, and a handful of fresh herbs do the heavy lifting here, while a touch of ginger and turmeric give the sauce a warmth that goes way beyond your average weeknight gravy. Coconut aminos and apple cider vinegar add a subtle depth that makes it taste like it simmered all day, even though it comes together in minutes. Arrowroot starch thickens everything to that perfect, glossy, spoon-coating consistency without any wheat or cornstarch in sight. Straining out the herb solids at the end gives you a silky, restaurant-quality pour that looks as good as it tastes. 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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