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Chicken, Fish, Or Shrimp Glaze

  • Yield: About 3/4 cup



  • Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook for about 50 minutes. Freeze in ice-cube trays, empty the cubes into plastic freezer bags, and use 1 cube at a time. Keeps for 1 month.