Oats Free Herb Chicken Gravy
Rich, savory gravy can feel like a minefield when you're avoiding grain-based thickeners, but this version sidesteps all of that with a smart arrowroot slurry that delivers a silky, glossy finish without a trace of oats or oat-derived ingredients. The base builds serious depth from coconut oil, garlic, fresh ginger, and turmeric before a pour of chicken bone broth ties everything together. Thyme and rosemary steep right into the simmering liquid, so by the time you strain the gravy through a fine-mesh sieve, you're left with a beautifully clear, herb-infused sauce that tastes like it took far more effort than it did. A splash of coconut aminos and apple cider vinegar add just enough umami and brightness to keep things interesting without overpowering the chicken flavor. The arrowroot thickening technique is worth paying attention to — whisk the slurry in slowly and pull the pan off the heat as soon as it coats a spoon, since arrowroot can thin back out if you push it too far. Finish with a scatter of fresh parsley and this gravy is ready to pour over roasted chicken, mashed potatoes, or anything else on the plate that deserves a little extra love.
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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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