Port Gravy
["1 c. Tawny Port", "4 Tbsp. all-purpose flour", "4 c. chicken or turkey broth/stock", "2 Tbsp. fresh lemon juice"]
["Skim fat from roasting pan juices, reserving 1/4 cup fat, and deglaze pan with Port over moderately high heat, scraping up brown bits. Bring Port to a boil and remove pan from heat. In a saucepan, whisk together reserved fat and flour and whisk over moderately low heat for 3 minutes. Add Port mixture and stock/broth. Simmer and whisk for 10 minutes. Stir in lemon juice and salt and pepper to taste. Transfer gravy to a heated gravy boat. Garnish with fresh thyme, parsley sprigs and apple slices."]
["Tawny Port", "flour", "chicken", "lemon juice"]