Pistachio 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 carries the garlic, ginger, and turmeric into a fragrant base, while fresh thyme and rosemary steep into the chicken bone broth for a flavor that feels slow-cooked even though it comes together quickly. Coconut aminos and a splash of apple cider vinegar add a subtle depth and brightness that rounds out the whole thing beautifully. Arrowroot starch does the thickening work here — it creates a glossy, silky texture without any wheat flour or grain-based thickeners, which makes this a smart choice for anyone navigating multiple food sensitivities at once. The key is adding the slurry in a slow, steady stream and pulling the pan off the heat the moment it coats the spoon — arrowroot can lose its grip if you push it too far. Straining out the herb solids at the end gives you a smooth, restaurant-quality pour that looks as good as it tastes. Finish with a little fresh parsley and serve it immediately while it's at its glossy, steaming best.
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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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