Red Meat Allergy Friendly Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel off-limits when you're navigating a red meat allergy — especially since so many classic versions rely on beef drippings or stock. This one is built entirely on chicken bone broth, so you get all that deep, silky satisfaction without any of the worry. Coconut oil stands in as the fat base, while garlic, ginger, and turmeric give the sauce a warmth and complexity that goes way beyond a standard pan gravy. Fresh thyme and rosemary steep right into the broth, and arrowroot starch thickens everything to that perfect, glossy, spoon-coating consistency. The straining step at the end is a small but brilliant move — it gives you a smooth, restaurant-quality pour with all the herby flavor and none of the texture. Serve it immediately over roasted chicken, mashed potatoes, or anything else that deserves a serious upgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!