Shellfish 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, fresh garlic, ginger, and turmeric build a warm, golden base before chicken bone broth and a duo of fresh thyme and rosemary take it somewhere genuinely special. Coconut aminos and a splash of apple cider vinegar add a subtle depth that rounds out the broth without any of the murky, hard-to-read ingredients you sometimes find in store-bought gravies. Arrowroot starch stands in for the usual flour or cornstarch, giving you a glossy, silky finish that's completely free from shellfish-derived thickeners — a sneaky ingredient that shows up more often than you'd expect in packaged sauces and gravies. The technique is straightforward: build the flavor, simmer the broth, whisk in the slurry, and strain for a smooth, restaurant-quality pour. Serve it immediately over roasted chicken, mashed vegetables, or anything that deserves a serious upgrade.
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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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