Unless you are feeling very extravagant don't use premium balsamic in this jus. A balsamic ordinaire will suffice.
This jus freezes well and is a great little sauce for pork.
This recipe is a part of Balsamic Chicken, Roasted Pumpkin with Honey and Caramelised Garlic.
250ml (1 cup) balsamic vinegar
250ml (1 cup) chicken stock
12g (1 tbsp) brown sugar
flaky sea salt and freshly ground black pepper
- Pour balsamic into a small non-reactive pot set over a medium heat and bring to the boil. Reduce heat and simmer balsamic till it has reduced by half.
- At the same time but in another pot do the same process for the stock.
- Combine balsamic, stock and brown sugar. Taste to see if seasoning is required. Serve immediately or refrigerate for up to three days and reheat to serve.