Roasted Ontario Apple Gravy
A delicious addition to your regular chicken, turkey or pork roast, this gravy features Ontario apples which lend a hint of sweetness and act as a thickening agent once the sauce is purÃ©ed. Also great with mashed potatoes!
Makes about 3 cups (750 mL) of sauce, 12 servings.
Chef Tip: The apples and vegetables can be roasted alongside your chicken, turkey or pork roast.
Variety Tip: For best results, use Ontario Crispin, Empire or Russet apples.
|3||Ontario apples, peeled, cored and cut into 6 wedges||3|
|2||celery stalks, cut into 1 inch (2.5 cm) chunks||2|
|1||small cooking onion, cut into 1 inch (2.5 cm) chunks||1|
|1||medium carrot, peeled and cut into 1 inch (2.5 cm) pieces||1|
|4||whole garlic cloves, peeled||4|
|2 tbsp||olive oil||30 mL|
|1 tsp||each, salt and pepper||5 mL|
|4||sprigs fresh thyme||4|
|1||sprig fresh rosemary||1|
|1/2 cup||dry white wine||125 mL|
|1/2 cup||apple cider||125 mL|
|2 cups||chicken or vegetable broth (plus more to thin if necessary)||500 mL|
Before you begin: Preheat oven to 400ËšF (200ËšC).
In a large bowl combine apples, celery, onion, carrot and garlic. Toss with olive oil, salt, pepper, thyme and rosemary to combine. Spread onto a large roasting pan and roast in preheated oven until vegetables are golden and tender, turning once, about 30 minutes.
Transfer roasting pan to top of stove and stir in wine and cider over medium-high heat, scraping up any brown bits from bottom of pan. Add bay leaf and chicken broth and simmer until liquid is reduced by half, about 15 minutes. Let cool slightly. Remove bay leaf, rosemary and thyme stems.
Transfer to blender in batches and process until smooth, adding up to 1 cup (250 mL) of chicken broth if gravy is too thick. Keep warm until ready to serve.
Per 1/4 cup (50 mL) serving:
About 80 cal, 1 g pro, 2.5 g total fat (0 g sat. fat, 0 g tran fat), 12 g carb, 2 g fibre, 0 mg chol, 310 mg sodium. %RDI: 2% calcium, 2% iron, 40% vit A, 10% vit C.