HARD CIDER GRAVY

Hard Cider Gravy image

Provided by Alison Roman

Yield Makes 3 cups

Number Of Ingredients 9

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10 tablespoons (1 1/4 sticks) unsalted butter, divided
Neck and giblets from 1 turkey (optional)
8 garlic cloves, peeled, crushed
4 sprigs rosemary
4 cups low-sodium chicken broth
1/2 cup all-purpose flour
2 cups hard cider
1/4-1/2 cup roast turkey pan drippings (optional)
Kosher salt, freshly ground pepper

Steps:

Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add turkey neck and giblets, if using, and cook, turning occasionally, until golden brown and browned bits form on bottom of saucepan, 5-8 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 2 minutes.
Add broth and bring to a boil; reduce heat and simmer until reduced to about 2 1/2 cups, 20-25 minutes. Strain stock through a fine-mesh sieve into a large measuring cup or medium bowl; discard solids. Cover and keep stock warm.
Heat remaining 9 tablespoons butter in another medium saucepan over medium heat. Add flour and cook, whisking constantly, until flour is a deep golden brown, 8-10 minutes. Gradually whisk in warm stock. Add cider and pan drippings and bring to a boil. Reduce heat and simmer until flavors meld and gravy is thickened, 25-30 minutes; season with salt and pepper.