Basic Gravy

Hard Cider Gravy
John Kernick
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Serves 8


roasting pan and its contents, from Easy Roasted Turkey
dry white wine
1 to 3
low-sodium chicken broth
(1/2 stick) unsalted butter
all-purpose flour
kosher salt and black pepper


  1. Remove the vegetables and neck from the roasting pan; discard. Carefully strain the pan juices into a fat separator. Let stand 5 minutes, allowing the fat to rise to the top. Pour the juices into a large measuring cup, leaving the fat behind.
  2. Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and cook, scraping up the brown bits stuck to the pan, for 1 minute.
  3. Pour the contents of the pan into the measuring cup of skimmed juices. Add enough chicken broth to make a total of 4 cups of liquid.
  4. Melt the butter in a large saucepan over medium heat. Sprinkle with the flour to create a roux.
  5. Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Keep in mind that the darker the roux, the richer the flavor.
  6. Whisk in the 4 cups of liquid and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes.
  7. Season the gravy with ¾ teaspoon salt and ¼ teaspoon pepper. Strain just before serving. (If you do it any earlier, a skin will form on the surface of the gravy.)
Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 114
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 217 mg
  • Protein 2 g
  • Carbohydrate 5 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 4 mg
What does this mean? See Nutrition 101.

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