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 an 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
- Apple cider
- Brandy – or bourbon (extra apple cider can be used in place of alcohol)
- Turkey stock / broth – or chicken stock / broth
- Unbleached all-purpose flour
- Kosher salt & freshly ground black pepper – for seasoning
- Chopped fresh herbs – for garnish
- 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.
- 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…
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.
brandy & cider pan gravy
Adapted from BH&G Test Kitchen
Ingredients
- reserved drippings from roasted turkey or chicken
- 1/4 cup apple cider
- 3 tablespoons brandy or bourbon (can sub with extra apple cider)
- low-sodium turkey or chicken broth
- 1/3 cup unbleached all-purpose flour
- kosher salt & freshly ground black pepper, for seasoning
- chopped fresh herbs, for garnish (optional)
Instructions
-
Pour the drippings from your roasted turkey or chicken into a 2-cup liquid measuring cup. Skim off the fat, reserving 1/4 cup fat. If there are drippings stuck to the roasting pan, add the cider and brandy to roasting pan, stirring to loosen brown bits.
Add the cider mixture to the skimmed drippings. Add enough broth or stock to equal 2 cups.
-
In a medium saucepan, place the reserved fat. If there's not 1/4 cup fat, add butter to make up the difference. 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.
If desired, garnish with chopped fresh herbs before serving.
Recipe Notes
To make ahead: Prep as directed, using 1/4 cup butter in place of turkey fat. Combine the cider and brandy; add enough broth to equal 2 cups. Melt the butter in a saucepan and cook as directed in Step 2; cool slightly. Transfer to an airtight container; refrigerate up to 3 days.
When ready to serve, reheat the prepared gravy in a saucepan. If you like, add 2 to 3 tablespoons of drippings from your roasted turkey or chicken for extra flavor.
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