Easy Chicken Stock; Beef Stock - Cuisinart MSC-600A Instruction Booklet

Easy Chicken Stock

What a wonderful way to make use of every bit
of your weeknight roasted chicken .
Setting: Slow Cook
Makes about 12 cups (3litres)
1 chicken carcass (from a 1.5kg roasted
chicken)
1 large brown onion, cut into eighths
3 medium carrots, cut into 5cm pieces
3 celery stalks, cut into 5cm pieces
1 large leek, root end trimmed, washed
well and cut into 5cm pieces
2 sprigs fresh thyme
1 bay leaf
8 whole black peppercorns
12 cups (3litres)water
1 . Put all ingredients into the cooking pot of the
Multicooker .
2 . Cover with lid and set to Slow Cook on Low for
6 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 .*
Note – it is not really necessary to peel the
vegetables, just wash well before cutting .
* Stock will keep in refrigerator for up to one week,
or two months in a freezer .

Beef Stock

There is nothing more wholesome
or economical than preparing
your own homemade stocks .
Settings: Brown/Sauté Slow Cook
Makes about 10 cups (2 .5litres)
2 teaspoons olive oil
1.5kg beef bones
1 large brown onion, cut into eighths
1 large leek, root end trimmed, washed
well and cut into 5cm pieces
4 medium carrots, cut into 5cm pieces
2 medium celery stalks, cut into 5cm
pieces
1 large handful flat-leaf parsley
8 whole black peppercorns
1 bay leaf
1 garlic clove, crushed
12 cups (3litres) cold water
1 . Preheat the Multicooker to Brown/Sauté at
175°C . Put the oil into the cooking pot, and then
brown the bones well, in batches if necessary, on
all sides . Remove the beef bones and carefully
remove the pot and pour out any residual fat/oil .
2 . Return pot to unit . Add the browned bones and
remaining ingredients to the pot . Cover with lid
and switch to Slow Cook on Simmer for 6-8
hours .
3 . Once unit switches to Keep Warm, strain
stock, discarding beef bones and vegetables .
Use immediately or cool to place in storage
containers for refrigerator or freezer .*
Note – it is not really necessary to peel the
vegetables, just wash well before cutting .
* Stock will keep in refrigerator for up to one week,
or two months in the freezer .
* Note – if you have time a more intense flavour will
develop if you can simmer the stock for 14 hours .
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