CLASSIC ROAST GOOSE WITH CIDER GRAVY
A foolproof guide to cooking this festive favourite with a simple gravy
Provided by Barney Desmazery
Time 4h
Number Of Ingredients 14
Steps:
- Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it's a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.
- Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don't worry about whether it's done - the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
- To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
- Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.
- Serve the goose on a platter with the herby onions from the cavity scattered around.
Nutrition Facts : Calories 956 calories, Fat 65 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Protein 80 grams protein, Sodium 1.4 milligram of sodium
CIDER GRAVY (FOR PORK)
While this recipe is for cider gravy, this is the basic recipe for making any gravy. It is so much nicer than ready-made! Simply change the stock depending on what joint you're cooking. If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water. The gravy will have a less meaty flavour, but you'll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.
Yield Serves: 6 people
Number Of Ingredients 5
Steps:
- Method 1. Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider. 2. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.
HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY
Categories Fruit Juice Milk/Cream Herb turkey Roast Thanksgiving Apple Brandy Fall Brine Calvados Bon Appétit
Yield Makes10 servings
Number Of Ingredients 24
Steps:
- To brine the turkey:
- Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
- Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
- For herb butter and gravy:
- Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
- Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
- To roast the turkey:
- Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
- Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
- Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
- Serve turkey with gravy.
AUTUMN STUFFED PORK LOIN WITH CIDER GRAVY
Roast pork is one of our favorites, and apples go so well with it. The cider gravy I made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local Vietnam Vets and they loved it!
Provided by TinyBubbles
Categories Pork
Time 1h45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
- Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
- Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
- Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
- Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
- Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
- Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
- Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.
CIDER GRAVY
If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h45m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Make giblet broth: In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups water, and 1/4 teaspoon pepper; bring to a boil over high heat. Skim; reduce heat, and simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. (To store: Cool to room temperature, transfer to a container, cover, and refrigerate up to 1 day.)
- Transfer turkey from pan to a serving platter. Place pan on stove across two burners. (If using a disposable pan, pour drippings and browned bits from pan into a medium saucepan and proceed). Over medium-high heat, bring drippings to a boil; cook, scraping up browned bits, until syrupy. Add cider; cook, stirring constantly, until syrupy, 6 to 10 minutes. Add flour and cook, stirring until incorporated, about 2 minutes.
- Stir in giblet broth, a little at a time. Bring to a simmer, stirring constantly, until gravy reaches desired thickness, 15 to 20 minutes. For a smoother consistency, strain gravy through a fine-mesh sieve, if desired; discard solids. Season generously with salt and pepper. Keep warm; whisk well before serving.
Nutrition Facts : Protein 1 g
ROAST PORK WITH CIDER GRAVY
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire - Food writer
Categories Dinner
Time 5h40m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium
APPLE CIDER GRAVY WITH GIBLETS
Provided by Food Network
Time 40m
Yield approximately 3 cups
Number Of Ingredients 6
Steps:
- Simmer giblets in water for about 20 minutes. Strain water and reserve for gravy. Allow giblets to cool and chop very fine.
- To make the roux: Melt butter in a saute pan. Add flour and cook over medium heat, stirring constantly until golden brown.
- Bring reserved stock and cider to a boil. Whisk in roux and simmer until thick. Add giblets and season with salt and black pepper.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
HARD CIDER GRAVY
Provided by Alison Roman
Categories Sauce turkey Thanksgiving Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 9
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.
CIDER GRAVY
Steps:
- Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
- In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.
More about "cider gravy food"
APPLE CIDER GRAVY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CIDER GRAVY | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
Estimated Reading Time 2 mins
ROAST PORK LOIN RECIPE WITH BACON-CIDER GRAVY - CHATELAINE.COM
From chatelaine.com
3.2/5 (178)Total Time 1 hr 45 minsCategory RecipesCalories 488 per serving
CIDER GRAVY RECIPE | EATINGWELL
From eatingwell.com
5/5 (4)Total Time 20 minsCategory Healthy Gravy RecipesCalories 27 per serving
- When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
- Whisk 1/2 cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
- Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3 1/2 cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
- Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
CHICKEN FRIED CHICKEN WITH APPLE CIDER GRAVY • FAMILY ...
From familyaroundthetable.com
Servings 4Estimated Reading Time 5 minsCategory DinnerTotal Time 4 mins
- Fill a 12-inch cast-iron skillet halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350˚.
- In a shallow bowl, whisk together flour, salt, and pepper. Reserve 3 tablespoons flour mixture for Apple Cider Gravy. In a medium shallow bowl, whisk eggs.
- Dredge each steak into the flour mixture, shaking off excess. Dredge in egg, shaking off excess, and dredge again in flour mixture. Let steaks sit in flour mixture for 15 minutes.
CIDER-GLAZED TURKEY WITH LAGER GRAVY RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 4 hrs 30 minsServings 10-12
- Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight.
- Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, jalapeño, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan.
- Preheat the oven to 350°. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs.
- Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
HARD CIDER GRAVY RECIPE - REAL SIMPLE
From realsimple.com
4/5 (77)Total Time 25 minsServings 8Calories 96 per serving
- Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)
- Place the empty pan over 2 burners over medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.
- Melt the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Strain.
APPLE CIDER GRAVY FROM NOW AND AGAIN COOKBOOK
From vegetarianventures.com
Estimated Reading Time 2 mins
- Add onion, garlic, sage, salt, and pepper and cook, stirring often, until everything is softened, about 8 minutes.
- Add flour and, stirring often, cook until it turns the color of a milky cup of coffee, about 5 minutes.
ROAST CHICKEN WITH CIDER GRAVY RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Diabetes-Friendly RecipesCalories 288 per servingTotal Time 1 hr 30 mins
- Preheat oven to 350°F. Coat a small roasting pan or a 12-inch ovenproof skillet with cooking spray.
- Place chicken on a large plate or plastic cutting board. Remove the neck, giblets, and liver from the cavity. (Reserve the liver for another use.) Pat the neck and giblets dry and place in the prepared pan. Top with thyme sprigs.
- Pat the chicken cavity and surface thoroughly dry with paper towels. With your fingers, separate the skin on the chicken breast from the meat, taking care not to tear the skin. Gently spread the thyme mixture under the skin of the breast. Rub or brush the remaining 1 Tbsp. oil over the entire chicken. Tuck the wing tips under the back and tie the legs together with butcher's twine. Rest the chicken, breast-side up, on the neck and giblets in the prepared pan.
APPLE CIDER GRAVY | FOODLAND
From foodland.ca
Servings 8Calories 30 per servingTotal Time 25 mins
- Strain pan drippings from Apple-Maple Turkey into a large measuring cup. Discard solids and skim off fat. Add enough broth to make 3 1/2 cups(875 mL). Set aside. In a bowl, use a fork to blend together the butter and flour, forming a paste. Set aside.
- Set roasting pan on stove over medium-high heat. Add shallots and cook until softened, about 3 min. Stir in maple syrup and cook until caramelized, about 1 min. Stir in apple cider, scraping up brown bits from bottom of pan, and simmer 3 to 4 min. Stir in broth mixture and bring to a simmer. Slowly whisk in butter paste until incorporated. Return to a simmer and cook, whisking occasionally, until thickened, about 10 min. Season with salt and pepper. Strain shallots if smooth gravy is desired, then transfer to a gravy boat to serve.
THYME-AND-APPLE CIDER GRAVY - COUNTRY LIVING
From countryliving.com
Cuisine AmericanCategory ThanksgivingServings 8Total Time 45 mins
- Cook reserved vegetables, pan juices, and thyme in a large, straight-sided skillet over medium-high heat, stirring occasionally, until dark brown and thickened, 14 to 16 minutes.
GORDON RAMSAY'S SMOOTH TURKEY GRAVY RECIPE - THEFOODXP
From thefoodxp.com
Ratings 11Calories 92 per servingCategory Dips And Sauces
APPLE CIDER GRAVY RECIPE - FOOD.COM
From food.com
Servings 2Total Time 25 minsCategory SaucesCalories 105 per serving
LIGHT AND CREAMY CIDER GRAVY RECIPE - TESCO REAL FOOD
From realfood.tesco.com
4/5 (21)Category Side DishCuisine BritishTotal Time 35 mins
SMOTHERED CHICKEN WITH APPLE CIDER GRAVY - THE FAMILY ...
From thefamilydinnerproject.org
Estimated Reading Time 1 min
BRINED HERB-CRUSTED TURKEY WITH APPLE CIDER GRAVY | PUNCHFORK
From punchfork.com
4.5/5 (46)Category Main-DishServings 8-10Total Time 53 hrs
CIDER GRAVY | THE STAR
From thestar.com
Estimated Reading Time 3 mins
BACON-WRAPPED ROAST TURKEY RECIPE - CHOWHOUND
From chowhound.com
4/5 (33)Category Main DishServings 8-10Total Time 4 hrs 15 mins
TURKEY ROULADE WITH APPLE-CIDER GRAVY - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanCategory Main-CourseServings 6
CIDER GRAVY | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CIDER GRAVY RECIPE | RACHAEL RAY
From rachaelray.com
PORK MEATBALLS IN APPLE CIDER GRAVY MEAL KIT DELIVERY ...
From makegoodfood.ca
APPLE CIDER GRAVY WITH GIBLETS RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
FOOD - MOLLY'S PUB
From mollysirishpub.com
RECIPE: MUSTARD-GLAZED GAMMON WITH CIDER GRAVY - FOOD NEWS
From foodnewsnews.com
BACON WRAPPED PORK TENDERLOIN WITH APPLE ... - CANADIAN LIVING
From canadianliving.com
CIDER GRAVY | RECIPE | FOOD NETWORK RECIPES, GRAVY RECIPES ...
APPLE CIDER GRAVY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN BISCUIT WITH RED EYE GRAVY AT UNIVERSAL ORLANDO ...
From piratesandprincesses.net
COOKING WITH CIDER | FOOD & WINE
From foodandwine.com
BANGERS AND MASH WITH ONION CIDER GRAVY
From albiongould.com
HOLIDAY INN EXPRESS & SUITES WARRENTON, VA
From holidayinnexpresswarrentonva.blogspot.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
PORK MEATBALLS IN APPLE CIDER GRAVY MEAL KIT DELIVERY ...
From makegoodfood.ca
PORK ROAST WITH HARD CIDER GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC ROAST GOOSE WITH CIDER GRAVY - BBC GOOD FOOD ...
From bbcgoodfoodme.com
CIDER GRAVY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRIDER FOODS RECALLS CANNED BEEF WITH GRAVY PRODUCTS DUE ...
From fsis.usda.gov
GRAVY WITH DRY CIDER - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love