Roasted Chicken and Spiced Cider Gravy

After you roast your chicken (or turkey), place all drippings/juices from the bottom of the pan into a deep, heavy bottomed pan over medium heat. 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 3/4 cup of spiced cider, 1/2 cup milk, and 1/4 cup half-and-half. Then add 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 over a low flame until the liquid thickens. The cider adds delicious back notes of apple, cinnamon and nutmeg to the gravy.

Serve alongside roast chicken or turkey and mashed potatoes.