After you roast your chicken (or turkey), place all drippings/juices from the bottom of the pan into a deep, heavy bottomed pan. Sprinkle in about a tablespoon of flour for each cup of liquid you will have in your gravy. In my case, I whisked in about 2 1/2 tablespoons. Whisk the flour into the drippings until well combined and allow to cook for 2 or 3 minutes to cook out the flour taste.
Next, add in your liquid. In this case I added in 3/4 cup of spiced cider, 1/2 cup milk, and 1/4 cup half and half. Add in your seasonings at this stage as well. I added a bit of salt and pepper (be sure to taste your gravy before adding salt) and 1 1/2 teaspoons of Sage. Whisk together. Cook until the liquid thickens. This time I used the spiced cider instead of using chicken or turkey stock and we really enjoyed it! It adds delicious back notes of apple, cinnamon and nutmeg to the gravy. If you didn’t have spiced cider on hand, you could also use apple or orange juice and a bit of seasoning.
Serve alongside roast chicken or turkey and mashed potatoes.
Blessings!
