| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | md | Carrot; finely minced |
| 1 | Celery stalk; finely sliced | |
| 1 | tb | Minced garlic |
| 1 | tb | Tomato paste |
| 1 1/2 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 3 | c | Low-sodium chicken broth |
| 3 | Bay leaves | |
| 1 | Sprig fresh thyme; -=OR=- Dried thyme | |
| 1 | tb | Brown sugar |
| 1/2 | c | Cider vinegar |
| 2 | tb | Ketchup |
| 1 | tb | Dry mustard |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Ground clove |
| 1 | ts | Chili powder |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove and cook until reduced to 3/4 cup. Strain, and use to glaze chicken, meat or fish while grilling. Makes 3/4 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”