Makes about 2 cups**(This recipe goes with Roasted Polenta with Mushrooms) INGREDIENTS 2 cups Traditional Style Balsamic Condimento1 shallot, chopped8 cups roasted chicken stock or low-salt, canned chicken broth(if using canned broth, do not salt any part of the recipe until final adjustment)2 bay leaves6 peppercornsSalt and freshly ground pepper DIRECTIONS Bring vinegar and shallot to a boil over high heat in a large, heavy saucepan. Boil until reduced to a syrup consistency. Add stock, bay leaves, and peppercorns. Bring to a boil again and continue to cook until reduced to about 2 cups or less. The consistency should be very thick, not quite returned to a syrup but bordering it. Let cool slightly, then strain through a fine sieve.At this point the sauce is ready to be used in the Roasted Polenta with Mushrooms and Balsamic Sauce. You can also cover, refrigerate or freeze for later use.