Chicken Stock

Makes about 10 cups

4     pounds chicken parts with bones
3     carrots, cut into 2-inch pieces
2     celery stalks, cut into 2-inch pieces
1     medium onion, cut into about 2-inch
       chunks
1    garlic clove, peeled
15 parsley stems
3   thyme sprigs
2   teaspoons black peppercorns
2   bay leaves
7   to 8 cups water (being sure not to go above
     the maximum fill line in the cooking
     pot)

Nutritional information per serving (1 cup):
Calories 86 (7% from fat) • carb. 1g • pro. 6g fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg
calc. 0mg • fiber 0g

1. Put all of the ingredients into the cooking pot
of the Cuisinart® Multicooker. Secure the lid
and select Stock. Set the pressure to High,
the time for 1 hour 20 minutes, and press
Start. When the tone sounds, allow pressure
to release naturally.
2. Once pressure is completely released,
carefully remove lid and strain stock through
a fine mesh strainer.
3. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready to
use or serve, use a spoon to discard the solid
fat that sits on top of the stock. Stock may be
stored for 7 days in the refrigerator and up to
6 months in the freezer.NOTE: If time is short, stock can be prepared
in 30 minutes  the flavor deepens the longer
it cooks