Wheat Free Herb Chicken Gravy
Rich, savory gravy is one of those things that feels impossible to recreate without a flour-based roux — but this version proves that wrong in the best possible way. Arrowroot starch steps in as the thickener here, creating a silky, glossy consistency that coats every bite without a trace of wheat. The base builds serious depth fast: coconut oil, garlic, fresh ginger, and turmeric bloom together before a good pour of chicken bone broth brings everything to life. Coconut aminos and apple cider vinegar add a subtle savory brightness that rounds out the flavor, while fresh thyme and rosemary make the whole kitchen smell incredible. The arrowroot slurry goes in at the end in a slow, steady stream, thickening the gravy beautifully in just a couple of minutes — just pull it off the heat promptly so it stays perfectly saucy. A quick strain through a fine-mesh sieve gives you a smooth, restaurant-worthy finish that's ready to pour over roasted chicken, mashed potatoes, or anything else on the plate. It's the kind of from-scratch gravy that makes you wonder why you ever reached for a packet.
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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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