Peanut Free Herb Chicken Gravy
This silky, golden gravy is packed with warming depth from fresh thyme, rosemary, ginger, and turmeric — the kind of sauce that makes a simple roast chicken feel like a proper occasion. Coconut oil forms the aromatic base, while chicken bone broth brings a rich, savory backbone that store-bought gravies rarely match. Coconut aminos and a splash of apple cider vinegar add just enough complexity to keep every spoonful interesting. Arrowroot starch does the thickening work here, giving you a glossy, smooth finish without any wheat flour in sight — which also means no sneaky nut-processed additives to worry about. The slurry technique is straightforward, but the tip about not overcooking is genuinely useful: pull it off the heat the moment it coats a spoon and you'll be rewarded with a perfectly pourable consistency every time. Straining out the herb solids at the end gives the finished gravy a restaurant-quality look that's honestly a little impressive for a weeknight. Spoon it generously over chicken, mashed potatoes, or roasted vegetables and finish with a scatter of fresh parsley for a little color.
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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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