Ingredients
8 cups rich chicken stock (see page 220)
1 cup frozen apple juice concentrate, thawed
1/4 cup firmly packed dark brown sugar
2 whole star anise
1 cinnamon stick
1 habanero chile, coarsely chopped
1 tablespoon fennel seeds, toasted
Kosher salt and freshly ground black pepper
Preparation
Combine the stock, apple juice concentrate, brown sugar, star anise, cinnamon stick, chile, and fennel in a large saucepan. Bring to a boil over high heat and cook, stirring occasionally, until the sauce is thickened and reduced to about 1 1/2 cups, about 30 minutes. Strain the sauce into a bowl, and season with salt and pepper to taste.
