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Chicken Reduction Recipe

by Global Cookbook

Ingredients

4 x shallot, chopped 1 Tbsp. extra virgin olive oil

2 lt chicken stock 3 ounce butter salt pepper

Directions

1. In a heavy-bottomed pan, heat the extra virgin olive oil over a medium heat. Saute/fry the shallots in the extra virgin olive oil till they begin to caramelize, about 10 min. Deglaze the pan with some chicken stock. Add in the remainder of the stock and reduce the liquid over a low heat till it is thick sufficient to coat the back of a spoon. Finish by stirring in the cool butter and season to taste.

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