Amazing Thanksgiving Sides: Cider Gravy

Beef up that famous Thanksgiving condiment with a little something sweet. This Cider Gravy is totally #winning in our book. If you don’t mind the sweet, you can increase the apple cider, decreasing the broth. If you don’t love the idea of sweetness, you can decrease it and replace with more broth. That’s the beauty of this delicious gravy. That and you can totally make it ahead of time. Another major plus.

• 1 lb chicken or turkey parts (we used 6 chicken legs)
• 1 tbs butter
• 1 tbs olive oil
• 1 cup apple cider
• 2 cups chicken broth
• 1/2 cup dry white wine
• 2 carrots, chopped
• 1 large onion, chopped
• 2 celery stalks, chopped
• 6 sage leaves, whole
• 2 rosemary springs, whole
• 1/4 cup butter, softened
• 1/4 cup flour
• salt/pepper

1. Melt butter and oil in a large, heavy bottom pot.
2. Add chicken parts and brown all sides, about 10 minutes.
3. Remove chicken from pan and add onions, celery and carrot.
4. Cook until vegetables begin to caramelize, about 10 minutes.
5. Pour in your white wine and cook for 2 minutes.
6. Pour in your apple cider and chicken broth. Add in your herbs, salt and pepper. Add your chicken back in.
7. Bring to a boil for 5 minutes.
8. Reduce heat to simmer for 30 minutes.
9. Pour into a colander fitted over a large bowl with a pour spout, removing all of the large vegetable, herb and chicken pieces, ensuring that there are no loose pieces stuck to the pot.
10. You can rinse and dry the pot at this point if you want.
11. Pour again through a fine mesh strainer to remove all of the additional residue directly back into your pot.
12. Set on stove to medium.
13. In a bowl, combine flour and butter until smooth.
14. Add 1 cup of your liquid into the flour butter mixture and stir until smooth. Add this into your gravy and wish thoroughly until smooth. Bring up to a heavy simmer and allow to thicken.
15. Remove from heat and store overnight or serve immediately.

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