Walnut 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 carries garlic, ginger, and turmeric into a fragrant base before chicken bone broth and fresh thyme and rosemary take over, building layers of flavor that feel far more complex than the ingredient list suggests. Coconut aminos and a splash of apple cider vinegar add just enough depth and brightness to keep things balanced without any of the murky, floury heaviness of a traditional roux. Arrowroot starch does the thickening work here, producing a glossy, silky finish that clings beautifully to chicken or roasted vegetables. The whole thing gets strained at the end, so you get a smooth, restaurant-quality pour with none of the chunky herb bits. For anyone navigating tree nut concerns, every ingredient in this recipe is straightforward and easy to source without second-guessing labels. Serve it immediately for the best texture, and don't skip the fresh parsley — it adds a clean, bright finish that ties everything together.
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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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