Cuisinart EPC-1200PC Instructions and Recipes - Page 15

Remove and discard bay leaf. Stir in pepper. Adjust seasoning to taste. Stir in chopped parsley. For an extra kick, stir in 2 additional tablespoons of sherry. Serve immediately. Nutritional information per serving (one cup): Calories 130 (13% from fat) • carb. 22g • pro. 5g • fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg • calc. 21mg • fiber 4g Chicken Stock Makes about 10 cups 4 pounds chicken wings and/or backs 2 medium onions, peeled and quartered 2 ribs celery, cut into 2-inch lengths 2 carrots, peeled, cut into 2-inch lengths 2 leeks, trimmed, halved lengthwise, cleaned 2 parsnips, peeled, cut into 2-inch lengths 2 bay leaves 12 black peppercorns 3 sprigs parsley 3 sprigs thyme 10 cups water Rinse chicken and drain. Place in the cooking pot of the Cuisinart® Electric Pressure Cooker along with the onions, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley, thyme. Add water. Select High Pressure and set timer for 45 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass stock 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. Tip: 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 to make Brown Turkey Stock ahead for gravy. Preheat oven to 400°F. Place chicken 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. Nutritional information per serving (one cup): Calories 15 (0% from fat) • carb. 1g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg • calc. 0mg • fiber 0g Brown Beef Stock Makes 8 cups 2½ pounds beef and/or veal bones 1 pound beef chuck or other stew beef, cut into 1-inch cubes 2 large carrots, peeled, cut into 3-inch lengths 2 ribs celery, cut into 3-inch lengths 2 large onions, peeled and quartered 2 tablespoons olive or vegetable oil 6 chives 6 sprigs parsley 6 sprigs thyme 3 cloves garlic 12 peppercorns 8 cups of water Preheat oven to 425°F. Arrange bones, beef cubes, and vegetables in a shallow roasting pan. Drizzle with oil and toss to coat. Roast for 25 minutes, then turn and roast for an additional 25 minutes. Tie chives, parsley and thyme into a bundle using butcher's string. Transfer browned bones, meat, and vegetables to the cooking pot of the Cuisinart® Electric Pressure Cooker. Add bundle of herbs, garlic cloves and peppercorns. Cover with water. Select High Pressure and set timer for 60 minutes. When audible beep sounds, allow Natural Pressure Release to release 15