Take your harvested sage and clip each as close to the base of the first leaf on each stem as you can get. Wash the stems thoroughly, removing any and all dust, dirt, and insects.
Drain, patting off excess water.
Place into a dehydrator. Try not to crowd the trays if you can.
The following morning, reverse the order of the drying trays.
Once dry, place in a large gallon sized ziplock bag. As you crumble the leaves, remove the larger stems.
Slowly melt one pound of unsalted butter. Scrape the fats off the surface and dispose.
Strain. When it’s done, put the filter in a plastic zip lock bag and put it in the freezer. You can cut it open and lay it on top of a small hen, to flavor the bird. Wash and save the skewer.
Cap the jar and pop it in the fridge. It should last at least six months.