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    Source of Recipe


    List of Ingredients

    2 cups chicken stock
    1/4 cup freshly squeezed lemon juice
    1 tablespoon fresh gingerroot, peeled, grated
    1 teaspoon lemon zest, minced
    1/8 teaspoon salt
    1/4 teaspoon cracked black pepper


    In a medium saucepan combine chicken stock, lemon juice, gingerroot and lemon zest.
    Bring to a boil over high heat and reduce to a little less than half the original volume.
    Remove from heat.

    Add salt and pepper, then cool the glaze. Store in the refrigerator until needed, or use

    Serve over steamed broccoli, cauliflower or the vegetable of your choice.

    (Cook's note: This glaze can be prepared in advance and frozen (in a sealed container)
    for up to 3 months. To reheat the glaze, warm it gently over simmering water in the top
    of a double boiler, or microwave at 50-percent power until it begins to bubble.)(Makes about 1 cup)




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