Roasted Chicken And Spiced Cider Gravy

• 1 cup Chicken Drippings From Roasting A Chicken (Or Substitute Broth)
• 2-1/2 Tablespoons Flour
• 3/4 cups Spiced Apple Cider
• 1/2 cups Milk
• 1/4 cups Half-and-half
• 2 pinches Salt
• 2 pinches Pepper
• 1-1/2 teaspoon Ground Sage

1. 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.
2. 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.
3. Serve alongside roast chicken or turkey and mashed potatoes.

chicken, flour, apple cider, milk, ubc, salt, pepper, ground sage

Taken from tastykitchen.com/recipes/condiments/roasted-chicken-and-spiced-cider-gravy/ (may not work)