Easy Chicken Stock (for MSC)Cuisinart Original Recipe
A kitchen staple. Use this in any of our recipes that call for stock."
1 chicken carcass (from a 4-pound chicken*)
1 medium to large onion, peeled and cut into eighths
3 medium carrots (reduce to 1 carrot for MSC-400 model), peeled and cut into 2-inch pieces
3 medium celery stalks (reduce to 1 stalk for MSC-400 model), cut into 2-inch pieces
1 large leek (reduce to 1/2 leek, or 1 small leek for MSC-400 model), root end trimmed, washed well and cut into 2-inch pieces
1 sprig fresh thyme leaves (stems discarded)
1 bay leaf
½ teaspoon black peppercorns
12 cups (reduce to 8 cups for MSC-400 model) water
1. Put all ingredients into the cooking pot of the Multicooker.
2. Cover and set to Slow Cook on Low for 12 hours.
3.Once unit switches to Keep Warm, strain stock, discarding the carcass and vegetables. Use immediately or cool to place in storage containers for refrigerator or freezer.**
*Although a raw chicken will produce a more flavorful stock, your leftover roasted chicken carcass can also be used.
* Stock will keep in refrigerator for up to one week, or two months in the freezer.
ServingsMakes about 11 to 12 cups (for MSC-600 unit); Makes about 8 cups (for MSC-400 unit)
Nutritional information per serving (½ cup):
Calories 51 (12% from fat) • carb. 4g • pro. 5g
• fat 1g • sat. fat 1g • chol. 13mg • sod. 32mg
• calc. 23mg • fiber 1g