Chef Stuart’s Ultimate Apple Cider Gravy

1. When your turkey is done, reserve about 4 tablespoons of juices with the fat skimmed off.
2. Whisk 50ml of the chicken stock with the flour until smooth.
3. In a saucepan, add the pan juices and bring to a simmer, add in the cider and vinegar and bring to the boil until the liquid is reduced by about half. This should take about 6 – 10 minutes.
4. Add the rest of the chicken stock.  Increase the heat once again and bring to the boil for about 15 minutes until it has reduced. Whisking every 2 minutes.
5. Add the flour mixture now and whisk until gravy is thickened over the heat.
6. Strain through a sieve to remove any lumps or bits.
7. If reserving until later, place some cling wrap on top of the gravy to avoid a skin forming.

       Serving: Bring back to the heat and serve with the turkey