Apple Cider Gravy

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APPLE CIDER GRAVY<about:blank>

INGREDIENTS: 3 T fat from the drippings, the rest of the no-fat drippings 14 oz of chicken broth 1/3 cup fresh apple cider or unsweetened apple juice 3 cloves of garlic, minced 3 T flour 1 T bourbon or orange juice 1/2 t grated orange peel

DIRECTIONS: Pour out drippings and let fat rise to the top. Meanwhile, deglaze pan with a little water. Skim off 3 T of fat and put into saucepan. Toss out the rest of the fat. Add drippings to pan. Make a mix of the flour and a small amount of COLD chicken broth...remember cold is good here. Put everything BUT the bourbon (or orange juice) and the orange peel into the saucepan. Bring to a simmer. Slowly, in a thin even stream, add the flour/broth mixture. Adjust for desired thickness. Remove from the heat add the bourbon or orange juice and the orange peel. Serve.

QUICK COOK TIP: You can add the flavor elements of this recipe to store bought too.


Here are some of Lizzy's tips for great lump-free sauce every time!

  • Whisk!...Whisk!!...Whisk!!! It makes a difference. If

you don't have out now and buy one!

  • In a cup or a bowl mix several tablespoons of flour

with 1/2 C of the stock, COLD from the refrigerator. Use a whisk and make sure this mixture is absolutely smooooooth. Very important! This is the trick to lump-free gravy.

  • Put the drippings and whatever amount of fat you want...

zero to 1/2 c depending on how much gravy you are making and how rich you want it. I add vegetable stock to the drippings and bring to a good solid simmer. In a nice thin even stream, add the cold flour/stock mixture to the pan. Use that whisk in a nice motion...too fast and it will encourage lumps.

  • Here's the way you can control the thickness of the

gravy...if it's to thin, have a standby of additional flour and cold water or white wine mixture...too thick, add white wine or water or stock.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower