Cuisinart CPC-800 User Manual - Page 17

4. Cool strained stock 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 stock before using. Stock may be stored for 7 days in the refrigerator and up to 6 months in the freezer. Nutritional information per serving (1 cup): Calories 17 (2% from fat) • carb. 1g • pro. 3g fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg calc. 12mg • fiber 0g Quick Chicken Soup The Cuisinart® Pressure Cooker makes it possible to achieve a flavorful base for chicken soup in 25 minutes with no flavor enhancers like salty bouillon cubes. Makes about 12 cups 4 pounds skinless, boneless chicken thighs 2 carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 1 onion, cut into 2-inch chunks 10 parsley stems 2 thyme stems 1 bay leaf 1 garlic clove, crushed 10 cups chicken broth 1½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 6 carrots, halved and thinly sliced 3 celery stalks, halved and thinly sliced Chopped parsley, for garnish 1. Put the chicken, chunks of carrots, celery and onion, parsley and thyme stems, bay leaf, garlic and broth into the cooking pot of the Cuisinart® Pressure Cooker. Secure the lid and select Soup. Set the time for 25 minutes. When the audible beep sounds, allow pressure to release naturally. 2. Once pressure has released completely, the red indicator will drop. Remove lid and allow to cool slightly before removing chicken and vegetables with a sturdy, slotted spoon or skimmer. Reserve chicken and discard vegetables. 3. Add sliced carrot and celery to the cooking pot. Secure the lid and select High Pressure. Set time for 3 minutes. While vegetables cook, shred the chicken. 4. When time expires, use Quick Pressure Release. Remove lid and stir in shredded chicken with the salt and pepper to taste. Once chicken is warmed through, taste and adjust seasoning as desired. Garnish with chopped parsley before serving * For chicken noodle soup, add 1 cup of egg noodles with the sliced veggies and increase cooking time to 5 minutes. **Make Greek Avgolemono Soup by adding 8 ounces of orzo with the sliced vegetables. Cook for 5 minutes with High Pressure. Then, after stirring in the shredded chicken, combine 4 eggs, the juice of 2 lemons and 1 teaspoon kosher salt in the mixing cup of a hand blender or a small bowl. Use a hand blender to beat the egg mixture until light and frothy. (A fork may also be used.) While continuously beating the egg mixture, slowly add in about 1 cup of hot broth; this will gently cook the eggs so they do not scramble when you add them to the soup. Slowly add more broth to the mixture until the outside of the mixing cup or bowl is warm. Then, while stirring the soup, slowly add in the tempered egg mixture. Sprinkle with freshly ground black pepper and garnish with a pinch of chopped parsley or dill before serving. Nutritional information per serving (1 cup, for Quick Chicken Soup): Calories 379 (56% from fat) • carb. 11g • pro. 30g fat 23g • sat. fat 7g • chol. 0mg • sod. 135mg calc. 36mg • fiber 1g Cuban Black Bean Soup Rich black bean soup that is both smoky and satisfying. Makes about 9 cups 1 tablespoon olive oil 12 ounces chicken or pork andouille sausage, cut into small dice 1 medium onion, chopped 1 red pepper, cut into small dice 3 garlic cloves, finely chopped 1 tablespoon dried oregano 1 teaspoon ground cumin ½ teaspoon coriander 6 cups water 1 pounds dried black beans, rinsed and drained 1 bay leaf 17