Soy Free Herb Chicken Gravy
Gravy is one of those sauces that sounds simple but often hides soy in the form of soy sauce, tamari, or store-bought broth additives — making it a surprisingly tricky condiment to navigate. This version sidesteps all of that by building deep, savory flavor with coconut aminos, chicken bone broth, and a fragrant base of garlic, ginger, and turmeric. Fresh thyme and rosemary steep right into the simmering broth, giving the finished sauce a herby complexity that feels genuinely homemade and special. Arrowroot starch stands in for cornstarch or flour as the thickener, producing a glossy, silky pour that coats chicken or roasted vegetables beautifully. The technique is straightforward — just keep stirring when you add the slurry and pull it off the heat as soon as it thickens, since arrowroot can loosen if it cooks too long. Straining out the herb solids at the end gives you a smooth, restaurant-quality result with almost no extra effort. It's the kind of gravy that makes a weeknight plate feel like a proper Sunday dinner.
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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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