Pecan Free Herb Chicken Gravy
Rich, savory gravy doesn't have to come from a packet loaded with mystery additives — this herb-forward version is built entirely from scratch using clean, wholesome ingredients. Coconut oil forms the aromatic base, carrying garlic, fresh ginger, and turmeric into a deeply fragrant start before the bone broth goes in. Fresh thyme and rosemary steep right into the simmering liquid, giving the finished sauce a garden-fresh depth that dried herbs simply can't match. Arrowroot starch does the thickening work here, creating a glossy, silky pour that coats chicken beautifully without any grain-based flour. The technique is straightforward — just watch the heat once the slurry goes in, since arrowroot sets quickly and can thin back out if you let it cook too long. A quick pass through a fine-mesh strainer gives you that smooth, restaurant-quality finish with none of the herb bits. It's the kind of gravy that makes a simple weeknight dinner feel genuinely special.
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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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