Apply Cider Herb butter and gravy

Ingredients:

3  tbsp	minced fresh Italian parsley
3  tbsp	minced fresh thyme
3  tbsp	minced fresh sage
3  tbsp	minced fresh marjoram
1  tsp	minced fresh rosemary
1  tsp	ground nutmeg
3/4  c	(1 1/2 sticks) unsalted butter, room temperature
4  c	low-salt chicken broth
2  c	apple cider
3  tbsp	all purpose flour
1/2  c	whipping cream
2  tbsp	Calvados (apple brandy) or other brandy

Directions:

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.)

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.

Course: Sauces   |    Number of Servings: 10   |    Author: Epicurious