- 3 cups Basic Chicken Stock 
- 2 tablespoons chopped fresh sage
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- In a small saucepan over high heat, combine al of the ingredients and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.