Apple Cider Pan Gravy
This gravy takes the chicken to another level.
Ingredients
1 cup strained roasting pan juices
½ cup apple cider
½ cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
1 tablespoon flour
Fresh thyme
Black pepper to taste
Method
- Strain the roasting pan juices into a saucepan, skimming excess fat.
- Melt butter in a separate saucepan over medium heat.
- Whisk in flour and cook for 1–2 minutes.
- Slowly whisk in pan juices, apple cider, and chicken stock.
- Add Dijon mustard and thyme.
- Simmer for 5–8 minutes until slightly thickened.
- Finish with apple cider vinegar and black pepper.
- Taste before adding salt because the brined chicken drippings may already be salty.