Easy Chicken Stock

Makes about 10 cups

1 chicken carcass from a 4-pound
    roasted chicken
1 medium-to-large onion, cut into
   eighths
3 medium carrots, peeled and cut into
2-inch pieces
3 medium celery stalks, cut into 2-inch
    pieces
1 large leek, root end trimmed and
    washed well, cut into 2-inch pieces
1 sprig fresh thyme
1 bay leaf
½ teaspoon black peppercorns
12 cups water

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

1. Put all ingredients into the cooking pot of
the Cuisinart® Multicooker.
2. Set to Slow Cook on Low for 12 to 16
hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
**Stock will keep in refrigerator for up to one
week, or two months in a freezer.