|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.