Glazed French Carrots

Ingredients:

• 2 lbs. Carrots cut into slices
• 2 cup chicken stock
• 4 TBS butter
• 4 tsp granulated sugar
• salt to taste

• Melt butter in pan and add all ingredients
• Bring to a boil and cover
• Continue to simmer until carrots are tender but not mushy
• Strain carrots from liquid - RETAIN THE LIQUID
• Continue to cook the liquid until it is reduced to a syrupy consistency
• Re-add the carrots and toss in the syrup mixture.
• Serve hot.