Best Liquid Gold Recipes

FAT FREE LIQUID GOLD SALAD DRESSING

Steps:

• Blend all ingredients until smooth.
• Store in a jar in the fridge.

LIQUID GOLD DRESSING

Steps:

• Blend until smooth.
• Keep in a lidded jar for up to 2 weeks in the fridge.

LIQUID GOLD ELIXER (SALAD DRESSING)

Steps:

• Place all ingredients in a container with a lid. Close lid and shake, shake, shake! All ingredients will mix together properly and when made correctly, elixir is the color of gold!

LIQUID GOLD MUSTARD SAUCE

Steps:

• Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.

PRETZEL-COATED BONELESS WINGS WITH BEER CHEESE SAUCE AND LIQUID GOLD HONEY MUSTARD

Steps:

• For the liquid gold honey mustard sauce: Combine the mustard, vinegar, honey, Worcestershire sauce, vanilla, hot sauce and pepper in a small saucepan and cook over medium heat, whisking constantly, until boiling, about 5 minutes. Reduce the heat to low and lightly simmer until the sugar dissolves, about 5 minutes.
• For the chicken: If you're baking the chicken, preheat the oven to 450 degrees F and fit a wire rack inside a large rimmed baking sheet and coat with nonstick cooking spray. If using a deep-fryer, preheat the oil to 350 degrees F.
• Place the chicken in a resealable plastic bag with 1/2 cup of the Liquid Gold Honey Mustard Sauce. The chicken can be dredged immediately, or it can be marinated for at least 2 hours or up to 8 hours, if time allows.
• Put the pretzels in a food processor and pulse until finely chopped, about 10 pulses.
• Prepare your dredging station. Place the flour in a shallow bowl. Next to that, a second shallow bowl with the eggs, and next to that, a third shallow bowl with the pulverized pretzels.
• Remove the chicken pieces from the mustard sauce, season them with salt and pepper, lightly dust them with the flour, then dip them in the eggs, then dip them in the pulverized pretzels until they are entirely coated.
• If baking, place the chicken on the prepared wire rack and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, 12 to 14 minutes.
• If using a deep-fryer, place the chicken gently into the oil and fry in two or three batches until golden and the internal temperature registers 165 degrees F on an instant-read thermometer, 4 to 5 minutes. Remove with a spider and drain on a paper towel-lined plate.
• For the beer cheese sauce: Heat a medium saucepan over low heat. Add the evaporated milk, lager, mustard and Worcestershire sauce and whisk together until uniform and smooth. Toss the grated cheeses and cornstarch together in a bowl until the cheese is completely coated. Whisk the cheese into the milk mixture and cook, whisking constantly, until the cheese melts completely and the sauce is silky and smooth, about 5 minutes.
• To serve, top the chicken with the chopped parsley and serve with the remaining Liquid Gold Honey Mustard Sauce and the Beer Cheese Sauce for dipping.

'LIQUID GOLD' CHICKEN BROTH

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.

LIQUID GOLD

Steps:

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