Rice Free Herb Chicken Gravy
Rich, savory gravy is one of those things that feels impossible to give up, and this version proves you absolutely don't have to. Built on a base of chicken bone broth with coconut oil, garlic, fresh ginger, and turmeric, it delivers deep, warming flavor that tastes like it simmered all day. Fresh thyme and rosemary steep right into the broth before being strained out, leaving behind a silky, herb-infused sauce with none of the texture issues. The thickening magic here comes from arrowroot starch instead of a flour-based roux, which means no grains, no gluten, and no rice starch — just a clean, glossy pour that coats everything beautifully. A splash of coconut aminos and apple cider vinegar round out the depth without any soy or added sugars to worry about. The key is pulling it off the heat as soon as it thickens, since arrowroot can loosen if it overcooks — a quick tip that makes all the difference. Spoon it over roasted chicken, mashed vegetables, or anything else that deserves a proper drizzle.
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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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