Cuisinart MSC-600 Instruction Booklet - Page 38

Rich Veggie Stock, Easy Chicken Stock

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Stocks & Sauces Rich Veggie Stock This stock makes a delicious base for all soups and sauces. Easy Chicken Stock What a wonderful way to make use of every bit of your weeknight roasted chicken. Setting: Slow Cook Makes about 10 cups 1 large onion, peeled and cut into eighths 1 large leek, root end trimmed, washed well and cut into 2-inch pieces 2 parsnips, peeled and cut into 2-inch pieces 1 plum tomato, cut into quarters 3 medium to large carrots, peeled and cut into 2-inch pieces 3 medium celery stalks, cut into 2-inch pieces 1 large handful fresh Italian parsley 1 small sprig fresh thyme leaves (stems discarded) 1 large garlic clove, crushed ½ teaspoon black peppercorns 12 cups water 1. Put all ingredients into the cooking pot of the Multicooker. 2. Cover and set to Slow Cook on Low for 12 to 16 hours. 3. Once unit switches to Keep Warm, strain stock, discarding vegetables. Use immediately or cool to place in storage containers for refrigerator or freezer.* * Stock will keep in refrigerator for up to one week, or two months in a freezer. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH ›DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Setting: Slow Cook Makes about 11 to 12 cups 1 chicken carcass (from a 4-pound roasted chicken) 1 medium to large onion, peeled and 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, washed well and cut into 2-inch pieces 1 sprig fresh thyme leaves (stems discarded) 1 bay leaf ½ teaspoon black peppercorns 12 cups water 1. Put all ingredients into the cooking pot of the Multicooker. 2. Cover and set to Slow Cook on Low for 12 to 16 hours. 3. Once unit switches to Keep Warm, strain stock, discarding the carcass and vegetables. Use immediately or cool to place in storage containers for refrigerator or freezer.* * Stock will keep in refrigerator for up to one week, or two months in a freezer. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH ›DVQ  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 6

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6
Stocks & Sauces
Rich Veggie Stock
This stock makes a delicious base for all
soups and sauces.
Setting: Slow Cook
Makes about 10 cups
1
large onion, peeled and cut
into eighths
1
large leek, root end trimmed,
washed well and cut into 2-inch
pieces
2
parsnips, peeled and cut into 2-inch
pieces
1
plum tomato, cut into quarters
3
medium to large carrots, peeled and
cut into 2-inch pieces
3
medium celery stalks, cut into 2-inch
pieces
1
large handful fresh Italian parsley
1
small sprig fresh thyme leaves
(stems discarded)
1
large garlic clove, crushed
½
teaspoon black peppercorns
12
cups water
1.
Put all ingredients into the cooking pot of
the Multicooker.
2.
Cover and set to Slow Cook on Low for 12
to 16 hours.
3.
Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.*
*
Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Easy Chicken Stock
What a wonderful way to make use of every
bit of your weeknight roasted chicken.
Setting: Slow Cook
Makes about 11 to 12 cups
1
chicken carcass (from a 4-pound
roasted chicken)
1
medium to large onion, peeled and
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,
washed well and cut into 2-inch
pieces
1
sprig fresh thyme leaves (stems
discarded)
1
bay leaf
½
teaspoon black peppercorns
12
cups water
1.
Put all ingredients into the cooking pot of
the Multicooker.
2.
Cover and set to Slow Cook on Low for 12
to 16 hours.
3.
Once unit switches to Keep Warm,
strain stock, discarding the carcass and
vegetables. Use immediately or cool to
place in storage containers for refrigerator
or freezer.*
*
Stock will keep in refrigerator for up to one
week, or two months in a freezer.