Soups
Chicken Stock
Makes about 10 cups
Chicken Stock
Makes about 10 cups
This nourishing stock has many uses. Sip it plain, use it as a base for soups and stews, or store it in 1-cup containers to cook with, or to warm up meals.
Nutritional information per serving (1 cup):Calories 86 (7% from fat)
carb. 1g
pro. 6g fat 3g
sat. fat 1g
chol. 0mg
sod. 343mgcalc. 0mg
fiber 0g
carb. 1g
pro. 6g fat 3g
sat. fat 1g
chol. 0mg
sod. 343mgcalc. 0mg
fiber 0g
Ingredients
- 4pounds chicken parts with bones
- 3carrots, cut into 2-inch pieces
- 2celery stalks, cut into 2-inch pieces
- 1medium onion, cut into about 2-inch
- chunks
- 1garlic clove, peeled
- 15 parsley stems
- 3thyme sprigs
- 2teaspoons black peppercorns
- 2bay leaves
- 7to 8 cups water (being sure not to go above
- the maximum fill line in the cooking
- pot)
Preparation
- 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 1 hour 20 minutes, and press
- Start. When the tone sounds, allow pressure
- to release naturally.
- 2. Once pressure is completely released,
- carefully remove lid and strain stock through
- a fine mesh strainer.
- 3. Cool strained stock to room temperature
- before transferring to the refrigerator to
- complete the cooling process. When ready to
- use or serve, use a spoon to discard the solid
- fat that sits on top of the stock. Stock may be
- stored for 7 days in the refrigerator and up to
- 6 months in the freezer.NOTE: If time is short, stock can be prepared
- in 30 minutesthe flavor deepens the longer
- it cooks
