b'add the whiskey and the Worcestershire sauce, and increase the heat to high. stir well until reduced by two-thirds, about 3 to 4 minutes. add the apple juice and chicken stock; bring to a boil, and cover. reduce the heat to low and cook for 45 minutes.strain the sauce through a fine sieve, pushing the pulp through with a rubber spatula and trying to extract as much liquid as possible. bring the strained sauce to a boil over high heat. reduce the heat to medium and cook for 8 to 10 minutes, until the liquid reduces by about one-third and reaches a thick consistency. add salt and pepper to taste. keep the sauce warm until youre ready to use it, or store, covered, in the refrigerator once it cools down. The sauce can be made up to 2 days ahead.43'