Chicken Stock - 1 1/2 Quarts

Makes 6 cups

3 pounds chicken wings and/or backs 1 medium onion, peeled and quartered 1 celery rib, cut into 2-inch lengths 1 carrot, peeled, cut into 2-inch lengths 1 leek, trimmed, halved lengthwise, cleaned 1 parsnip, peeled, cut into 2-inch lengths 1 bay leaf 6 black peppercorns 3 parsley sprigs 3 thyme sprigs 6 cups water

Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg

Rinse chicken and drain. Place in ceramic pot of Cuisinart® Slow Cooker along with the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Press on/off button to turn unit on. Set timer to 3 hours and press High; once slow cooker switches to Warm set time for 4 hours and press Simmer. Slow cooker will automatically switch to Warm, when cooking time has elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6 months. Hint: Freeze chicken stock in 1-cup containers to use as needed. For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavor to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F. Place wings in a Cuisinart® Roasting Pan. Roast in preheated oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for an additional 10 to 15 minutes, until vegetables are browned