Gravy Recipes

Cider Gravy recipe

This delicious gravy is perfect for serving with a roast goose - but it's equally good with pork. Although this recipe calls for a goose neck, if you're making it to go with another meat such as pork, use an equal amount of offcuts such as neck meat just to add a little bit of extra flavour.


  • 2 carrots
  • 2 onions
  • 2 bay leaves
  • Bunch of thyme
  • 1 goose neck
  • 500ml cider
  • 1 litre chicken stock
  • 4 tbsp. plain flour
  • 1 tbsp. oil


  1. Chop the carrots and onions into rough dice. Roughly chop the goose neck.

  2. Heat the oil in a frying pan and add the goose neck. Cook until browned on all sides and then add the carrots and onions. Cook for ten minutes or so until browned and ever so slightly burned.

  3. Add the flour and cook for a few minutes. Add the herbs, then stir in the cider.

  4. Reduce the cider by 2/3, skimming off any froth, then stir in the chicken stock.

  5. Simmer the gravy until it has reduced by half, then pour the gravy through a sieve to remove the veggies and the goose.

Use an apple cider for this recipe - something lovely and fruity. This recipe serves 8-10, and you can easily freeze any excess.

Author: Laura Young

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Published: February 1, 2012
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Published by Starsol