Stocks & Sauces; Rich Veggie Stock; Easy Chicken Stock - Cuisinart MSC-800 Series Instruction Booklet

Stocks & Sauces

Rich Veggie Stock

This stock makes a delicious base for all
soups and sauces.
Setting: Slow Cook
Makes about 8 cups
1 large onion, cut into eighths
1 large leek, root end trimmed and
washed, 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
1 large garlic clove, crushed
½ teaspoon black peppercorns
8 cups water
1. Put all ingredients into the cooking pot of
the Cuisinart Multicooker.
®
2. 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.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
** Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 25mg • fiber 1g

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 chicken carcass from a 4-pound
roasted chicken
1 medium-to-large onion, 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 and
washed well, cut into 2-inch pieces
1 sprig fresh thyme
1 bay leaf
½ teaspoon black peppercorns
12 cups water
1. Put all ingredients into the cooking pot of
the Cuisinart Multicooker.
®
2. 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.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
* *Stock will keep in refrigerator for up to one
week, or two months in a freezer.
Nutritional information per serving (½ cup):
Calories 51 (12% from fat) • carb. 4g • pro. 5g
• fat 1g • sat. fat 1g • chol. 13mg • sod. 32mg
• calc. 23mg • fiber 1g
6