Loading ...
Loading ...
Loading ...
6
Chicken Stock
◆
24
SoupS & StockS
3 pounds chicken wings and/
or backs
1 medium onion, peeled and
quartered
1 ribs celery, cut into 2-inch lengths
1 carrot, peeled, cut into 2-inch
lengths
1 leek, trimmed, halved lengthwise,
cleaned
1 parsnip, peeled, cut into
2-inch lengths
1 bay leaf
6 black peppercorns
3 sprigs parsley
3 sprigs thyme
8 cups water
Makes 6 cups
Rinse chicken and drain. Place in ceramic pot along with the onion, celery, carrot,
leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Cook on Low,
using the Timer function, for 8 hours – Slow Cooker will automatically switch to
Warm. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass
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.
Hint: 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 (using turkey wings) to make Brown
Turkey Stock ahead for holiday meals.
Preheat oven to 400°F. Place 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 1-cup serving:
Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg
Loading ...
Loading ...
Loading ...