brandy & cider pan gravy

This Brandy & Cider Pan Gravy is absolutely delicious when made with your roasted turkey drippings. But there’s no hard and fast rule on this one.

It can also be prepared with your roasted chicken drippings. Folks, you don’t really need pan drippings at all. You can actually make a delicious homemade gravy using butter and good quality stock or broth. Imagine this goodness with your next rotisserie chicken.

For an outstanding pairing, consider making this gravy with our Roast Turkey with Citrus & Sage.

Let’s gather up what you need to make a traditional Brandy & Cider Pan Gravy…

• Reserved drippings – From roasted turkey or chicken. In place of drippings, use butter, duck fat or beef tallow. You could even use bacon fat.
• Apple cider – Apple cider is the raw unrefined juice of pressed apples. Since it is unsweetened, it’s an ideal complement to savory dishes.
• Brandy – Brandy adds a distinctive depth and richness to both sweet and savory dishes. The fruity and oaky notes of brandy enhance the overall taste profile of the gravy. Bourbon would be a good alternative. If you prefer to avoid the alcohol, extra apple cider can be used in its place.
• Good quality stock or broth – Choose your flavor profile. One of our homemade stocks would be awesome here. Wholesome Homemade Beef Stock, Homemade Roasted Turkey Stock or Ina Garten’s Homemade Chicken Stock.
• Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative. 
• Kosher salt & freshly ground black pepper – For seasoning.
• Chopped fresh herbs – For garnish. Optional, but highly recommended. My personal favorites are flat-leaf parsley and chives.

• Pour the drippings from your roasted turkey or chicken into a 2-cup liquid measuring cup.
• Skim off the fat, reserve 1/4 cup of the fat and set that aside.
• If there happen to be drippings stuck to the roasting pan, add the cider and brandy to the roasting pan, stirring to loosen brown bits.
  
• Add the cider mixture to the skimmed drippings.
• Add enough broth or stock to equal a total of 2 cups.
  

• In a medium saucepan, place the reserved fat.
• If there’s not quite 1/4 cup of fat, add butter to make up the difference.
• As an alternative, you could use duck fat, beef tallow or reserved bacon fat.
• Whisk in the flour.
• Cook and stir over medium heat for about one minute.

• Add the drippings mixture all at once.
• Cook and stir over medium until thickened and bubbly.
• Cook and stir one additional minute.
• Season with kosher salt and black pepper.

This delicious Brandy & Cider Pan Gravy can be made several days ahead of time.

Simply replace the fat from the drippings with butter. Use all broth or stock in the preparation, then add some pan drippings right before serving.

For the most flavorful and wholesome outcome, consider making your gravy with homemade stock…

• Wholesome Homemade Beef Stock
• Homemade Roasted Turkey Stock
• Ina Garten’s Homemade Chicken Stock

For even more flavor, add some chopped fresh herbs to your Brandy & Cider Pan Gravy.

Not only will they add even more flavor but the presentation is awesome.

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