Cider Gravy
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients
a.. 4 cup(s) broth, reduced-sodium chicken, or Turkey Giblet Stock
b.. 3 tablespoon flour, all-purpose
c.. 1 1/4 cup(s) apple cider
d.. 2 tablespoon vinegar, cider
e.. 1/4 teaspoon salt
f.. pepper, black ground, to taste
Preparation
1. When you remove the turkey from the roasting pan, leave the roasted
shallots behind. Skim off any visible fat from the pan juices.
2. Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small
bowl until smooth; set aside.
3. Set the roasting pan over two burners on medium-high heat. Add cider and
vinegar; bring to a boil and cook, scraping up the browned bits from the
pan, until the liquid is reduced by about half, 6 to 8 minutes.
4. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high;
return to a boil, whisking often. Boil until the liquid is reduced by about
half, 8 to 12 minutes.
5. Whisk the reserved flour mixture into the pan. Boil, whisking constantly,
until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour
the gravy through a fine sieve into a large measuring cup. (Discard the
solids.) Season with salt and pepper.
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