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

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