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Herb Gravy #4, w/cider




Source of Recipe


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Recipe Link: http://projects.washingtonpost.com/recipes/2007/11/14/cider-herb-gravy/

Flavorful and lump-free, this gravy will not let you down.
MAKE AHEAD:
The gravy base (all but the drippings) can be prepared up
to 2 days in advance; refrigerate in an airtight container.

Herb Gravy #4, w/cider

for the base:
1 Tablespoon minced flat-leaf parsley
1 Tablespoon minced thyme leaves
1 Tablespoon minced sage leaves
1/4 teaspoon minced rosemary leaves
1/4 teaspoon freshly grated nutmeg
4 cups low-sodium chicken broth
2 cups apple cider
4 Tablespoons (1/2 stick) unsalted butter
3 Tablespoons flour
1/2 cup heavy cream
2 Tablespoons apple-flavored brandy
...(such as Calvados or applejack) or other brandy

for the gravy:
pan juices/drippings
freshly ground black pepper

for the base:
Combine the parsley, thyme, sage, rosemary and nutmeg
in small bowl.
Combine the broth and apple cider in a large, heavy
saucepan; bring to a boil over high heat and cook
uncovered for about 20 minutes, or until the mixture
has reduced to 3 cups.
Transfer the reduced mixture to a medium bowl.
Return the saucepan to the stove, over medium/high heat,
and add the butter, stirring just until melted.
Add the flour and cook, stirring/whisking, for 1 minute.
Whisk in the reduced chicken broth-cider mixture,
then the cream, brandy and the herb mixture.
Bring to a boil, then reduce the heat to medium/low and
cook for about 15 minutes, whisking often, until the
mixture thickens and has reduced to 2 3/4 cups.
Remove from the heat. (At this point, the gravy base may
be cooled to room temperature, then refrigerated in an
airtight container.)

for the gravy:
Heat the gravy base in the large, heavy saucepan over
medium.high heat, stirring occasionally.
Meanwhile, transfer the pan juices/drippings to a fat
-separator measuring cup.
Add the defatted juices/drippings to the gravy base
and bring to a boil, whisking occasionally.
Cook for several minutes until the gravy thickens enough
to coat the back of a spoon.
Season with pepper to taste; transfer to a gravy boat
and serve hot.
Makes about 3 cups.