Rich, savory gravy is one of those comfort-food essentials that can be surprisingly tricky to navigate when you need to avoid grain-based thickeners — rye flour and wheat-based options show up in more store-bought gravies and seasoning packets than you'd expect. This version sidesteps all of that by using arrowroot starch as the thickener, which gives you that same silky, spoon-coating consistency without any grain in sight. Coconut oil, fresh garlic, ginger, and turmeric build a deeply aromatic base, while thyme and rosemary steep into the chicken bone broth for a herbaceous depth that tastes like it simmered all afternoon. Coconut aminos and a splash of apple cider vinegar round out the flavor with just enough savory complexity and brightness to keep things interesting. The arrowroot slurry technique is the key move here — whisked smooth and streamed in slowly, it thickens the gravy beautifully without any clumping or graininess. Straining out the herb solids at the end gives you a glossy, restaurant-quality finish that looks as good as it tastes. Spoon it over roasted chicken, mashed potatoes, or anything else that deserves a serious upgrade.
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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.
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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