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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
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 8 cups cold
water. Select High Pressure and set
timer for 60 minutes. When audible beep
sounds, allow Natural Pressure Release.
When float valve drops, turn off. Remove
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