- 6 Brussels sprouts, leaves only
- 2 ounces crispy smoked bacon lardons
- 2 ounces chicken stock
- 2 ounces apple cider
- 1 ounce roasted chicken jus
- sea salt to taste
- black pepper to taste
- Pull leaves from Brussels sprouts down to the core (reserve core for other use).
- Saute sprout leaves with bacon just until color turns.
- Add chicken stock and cider and reduce until leaves are glazed.
Season with salt and pepper. Serve.