liquid gold
(1 RATING)
This is a great, tasty chicken stock to use for any recipe & perfrect for those canners.
No Image
prep time
35 Min
cook time
2 Hr
method
---
yield
6 serving(s)
Ingredients
- 1/4 cup olive oil, extra-virgin
- 1 stick butter
- 10 cloves garlic, smashed
- 3 large red onions, cut into wedges
- 3 carrots, whole
- 3 celery, whole
- 1 tablespoon salt & pepper
- 6 - 8 chicken breasts, bone in, skin on
- water
- 1/3 cup parsley flakes
- 3 bay leaves
- 1 tablespoon thyme, leaves
- 1 tablespoon tarragon
- 1 tablespoon mccormick original chicken seasoning
How To Make liquid gold
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Step 1In an extra large pot over medium heat, add oil & butter. Add garlic; saute 3 minutes. Add onions, carrots & celery & season with salt & pepper. Saute 8 - 10 minutes.
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Step 2Add chicken to pot & fill with water until it just covers all the chicken & bring to boil.
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Step 3In a medium piece of cheesecloth, add parsley, bay leaves, thyme, tarragon & chicken seasoning; tie with kitchen string. Add to the pot.
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Step 4When boiling, lower heat to simmering, cover & simmer 3 - 4 hours.
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Step 5Once done, take cheesecloth out, whole veggies & chicken. Discard cheesecloth & veggies. Debone the chicken & use for another recipe.
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Step 6Refrigerate stock overnight. In morning, take a knife & loosen up solidified fat & discard.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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