Sauces and Dressings
Easy Chicken Stock
Makes about 10 cups
Easy Chicken Stock
Makes about 10 cups
What a wonderful way to make use of every bit of your weeknight roasted chicken.
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
carb. 4g
pro. 5g
fat 1g
sat. fat 1g
chol. 13mg
sod. 32mg
calc. 23mg
fiber 1g
Ingredients
- 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
Preparation
- 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.