Bone Broth

Makes about 12 cups

4      pounds poultry bones (chicken,
         turkey, duck)
2      carrots, cut into 2-inch pieces
2      celery stalks, cut into 2-inch pieces
1      medium onion or leek, cut into about
        2-inch chunks
1     garlic clove, peeled
10   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 3 hours, and press Start. When
the time expires, allow pressure to release
naturally.
2. Once pressure is completely released,
carefully remove lid and strain broth through
a fine mesh strainer.
3. Cool strained broth to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the broth before
using. Broth may be stored for 7 days in the
refrigerator and up to 6 months in the freezer