By Deen Brothers
- Prep time: 5 minutes
- Servings: 8 servings
- 4 Apples
- 1/2 cup apple brandy
- 2 cups homemade chicken stock
- 2 cups apple cider
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme
- 4 tablespoons butter
With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm.
Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add apple brandy and deglaze pan allowing the alcohol to burn off, about 15 seconds.
Transfer to a small saucepan and add stock, apple juice, cream, thyme and butter.
Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper.
Return reserved apples to the gravy and serve warm.