2 shallots, finely chopped

1/4 cup (60 ml) honey

2 cups (500 ml) chicken broth

4 to 6 star anise pods (to taste)

1 teaspoon (5 ml) crushed pepper

1 clove

Salt

In a small saucepan, cook the shallot and honey until the honey begins to caramelize. Deglaze with the whisky. Flambée to burn off the alcohol. Add the remaining ingredients. Bring to a boil and reduce by half. Season with salt. Set aside.

With the rack in the middle position, preheat the oven to 180C (350F). Line a baking sheet with paper towels or, alternatively, place a cooling rack on a baking sheet.

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