liquid gold

Name: Liquid Gold
Prep time: 35 min
Cook time: 2 h
Yield: 6
Ingredients: 1/4 cup(s) olive oil, extra virgin; 1 stick(s) butter; 10 clove(s) garlic, smashed; 3 large red onions, cut into wedges; 3 - carrots, whole; 3 - celery, whole; 1 tablespoon(s) salt & pepper; 6 - 8 - chicken breasts, bone in, skin on; - water; 1/3 cup(s) parsley flakes; 3 - bay leaves; 1 tablespoon(s) thyme, leaves; 1 tablespoon(s) tarragon; 1 tablespoon(s) mccormick original chicken seasoning

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

This is a great, tasty chicken stock to use for any recipe & perfrect for those canners.

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(1 rating)

yield 6 serving(s)

prep time 35 Min

cook time 2 Hr

Ingredients For liquid gold

1/4 c

olive oil, extra virgin
1 stick

butter
10 clove

garlic, smashed
3 lg

red onions, cut into wedges
3

carrots, whole
3

celery, whole
1 Tbsp

salt & pepper
6 - 8

chicken breasts, bone in, skin on
water
1/3 c

parsley flakes
3

bay leaves
1 Tbsp

thyme, leaves
1 Tbsp

tarragon
1 Tbsp

mccormick original chicken seasoning

How To Make liquid gold

1
In 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.

2
Add chicken to pot & fill with water until it just covers all the chicken & bring to boil.
3
In a medium piece of cheesecloth, add parsley, bay leaves, thyme, tarragon & chicken seasoning; tie with kitchen string. Add to the pot.
4
When boiling, lower heat to simmering, cover & simmer 3 - 4 hours.
5
Once done, take cheesecloth out, whole veggies & chicken. Discard cheesecloth & veggies. Debone the chicken & use for another recipe.
6
Refrigerate stock overnight. In morning, take a knife & loosen up solidified fat & discard.
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