| 1 lb Carrots | 1/3 Cup Chicken Stock |
| 2 Tbsp Butter | 1 Tbsp Sugar |
| 1 tsp Salt | 1/4 tsp White Pepper |
Slice carrots into evenly sized pieces. Melt butter in a saute pan over medium heat, then add carrots. Toss carrots to coat. Sprinkle with salt and toss again. Saute for 3-4 minutes then add sugar and white pepper. Add chicken stalk, cover and simmer for another 3 minutes. Uncover and increase the heat to high. Toss constantly until most of the liquid is gone.
