Macadamia Free Herb Chicken Gravy
Rich, savory, and deeply aromatic, this herb-forward gravy is the kind of sauce that makes everything on the plate taste more intentional. Coconut oil forms the base, carrying minced garlic, fresh ginger, and turmeric into something that smells incredible before you've even added the broth. Chicken bone broth brings body and depth, while fresh thyme and rosemary steep into the liquid for a few minutes, leaving behind a clean, herby flavor without any woody bits — the final straining step takes care of that beautifully. Coconut aminos and a splash of apple cider vinegar add just enough savory brightness to round out the whole thing. Arrowroot starch does the thickening work here, creating a glossy, silky consistency that holds up well over roasted chicken or mashed vegetables. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions hiding in a store-bought sauce. A scatter of fresh parsley at the end is optional, but it makes the finished gravy look as good as it tastes.
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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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