Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Carrot; finely minced |
| 1 \N | Celery stalk; finely sliced |
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Tomato paste |
| 1½ teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
| 3 cups | Low-sodium chicken broth |
| 3 \N | Bay leaves |
| 1 \N | Sprig fresh thyme; -=OR=- Dried thyme |
| 1 tablespoon | Brown sugar |
| ½ cup | Cider vinegar |
| 2 tablespoons | Ketchup |
| 1 tablespoon | Dry mustard |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Ground clove |
| 1 teaspoon | Chili powder |
| ¼ teaspoon | Cayenne pepper |
COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove and cook until reduced to ¾ cup. Strain, and use to glaze chicken, meat or fish while grilling.
Makes ¾ Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK