Burnt End Board with maple bourbon

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the burnt end and let it golden, undisturbed, so it takes on real color before you stir.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a drizzle of olive oil right before serving.
6. Serve warm, ideally with something to soak up the sauce.