Legume Free Herb Chicken Gravy
Rich, savory gravy can feel off-limits when you're avoiding legumes, especially since many store-bought versions sneak in soy-based thickeners or additives that make label-reading a chore. This one sidesteps all of that with a clean, from-scratch approach built on chicken bone broth, coconut aminos, and arrowroot starch — no soy, no beans, no compromise. The result is a silky, glossy gravy with real depth, layered with garlic, ginger, turmeric, fresh thyme, and rosemary that bloom beautifully in coconut oil before the broth even hits the pan. Apple cider vinegar adds a subtle brightness that keeps everything from tasting flat or one-note. The arrowroot slurry is the key to that smooth, restaurant-quality texture — just whisk it in steadily and pull the pan off the heat as soon as it coats the back of a spoon. Straining out the herb solids at the end gives you a polished, pour-ready finish that looks as good as it tastes. Spoon it over roasted chicken, mashed vegetables, or anything 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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