Easy Chicken Stock

Cuisinart original

What a wonderful way to make use of every bit of your weeknight roasted chicken.


Makes about 10 cups


1 chicken carcass from a 4-pound
    roasted chicken
1 medium-to-large onion, cut into
3 medium carrots, peeled and cut into
2-inch pieces
3 medium celery stalks, cut into 2-inch
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

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
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.