Saturday, September 25, 2010

Liquid Gold

Today is a perfect fall day.  The leaves are changing, the sun is shining and there is a brisk coolness in the air.  Sounds like the perfect day to make liquid gold.
Liquid Gold

Liquid Gold

Ingredients:
  • 1 whole Chicken
  • 3 carrots
  • 3 stalks celery
  • 1 parsnip
  • 1 onion
  • 3 garlic cloves
  • 1 shallot
  • 1/2 Teaspoon Rosemary
  • Chives
  • 1 Teaspoon Thyme
  • 1/2 bunch Parsley
  • 1 Tablespoon Salt
  • 1/2 Teaspoon Turmeric
  • 5 Peppercorns
  • Parmesan Cheese Rinds (optional)
  • Water
Directions
  • Throw all in pressure cooker top with water and cook for 50-60 minutes on high pressure, strain, chill and freeze for future use in soups and risotto. 
  • If I have miscellaneous vegetables (tomatoes, mushrooms, green peppers, etc...) on hand, I always add them to the stock for added flavor. 
  • I am also a big fan of saving Parmesan Cheese rinds because I like to throw them into the soup for added flavor and richness.  The Parmesan Rinds melt right into the soup. 
  • Once the Liquid Gold is chilled, skim off fat.
Liquid Gold is coveted, treasured and honored...you never know the day when you will need a little soup and grill cheese....brings me back to when Lady Di used to make me soup and grill cheese when I needed a little pick me up and warm hug.

3 comments:

  1. Perszyk's do you remember a time with Grandma P brought her liquid gold chicken noodle soup to EP. I remember somehow the tupperware filled with cold gelatinous liquid gold...tipped over and fell to the floor. Without a word, we began to scoop and put back in the bowl...the floors were clean after-all and we weren't going to waste it. :) Not a complete surprise that your kids will eat anything. ;)

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  2. Ria,
    I don't remember this scooping incident specifically but would certainly do it again today if it happened on our floor when no one was looking!! Ha. As you learned that day, Perszyks covet our chicken noodle soup. We have some awesome chemical free chickens and I will use your pressure cooker suggestion for making broth this week. These recipes are awesome!-thanks for sharing them with us and your meals with our baby, Lynn. You're right, my kids will eat anything but I suspect that it's because they had to tolerate my cooking (AKA my delicious and well prepared take-out meals) all of these years. :) You're great!
    Jen

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  3. I'm on your blog again today to acccess your special pressure cooker liquid gold secrets. This school year has flown by and it's already finals week for Lynners. Thank you again, for all you do for her ( & us!) Here's hoping that we rendezvous again with you in Milwaukee very soon!

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