Cuisinart PSC-650 - Manual (Page 27)

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Chicken Stock
pounds chicken wings
and/or backs
medium onions, peeled and
quartered
celery stalks, cut into -inch
lengths
carrots, peeled, cut into -inch
lengths
leeks, trimmed, halved lengthwise,
cleaned
parsnips, peeled, cut into
-inch lengths
bay leaves
black peppercorns
sprigs parsley
sprigs thyme
0 cups water
Makes 8 cups
Rinse chicken and drain. Place in ceramic pot of Cuisinart ® Slow Cooker along
with the onion, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley,
and thyme. Add water. Cover and press on/off button to turn unit on. Set timer to
hours and press High. Once time elapses reset time to hours and press Sim-
mer; slow cooker will automatically switch to Warm again 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 days in the refrigerator, or can be frozen for up to
months.
Hint:
Freeze chicken stock in -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 00°F. Place wings in a Cuisinart
® Roasting Pan. Roast in preheated
oven for about 0 minutes, until nicely browned. Add vegetables, stir and roast for
an additional 0 to minutes, until vegetables are browned. Proceed with recipe.
Nutritional information per serving (1 cup):
Calories 15 (0% from fat) • carb. 1g. • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg
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