Specifications

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Chicken Stock

3 pounds (1.5 kg) chicken wings

and/or backs

1 medium onion, peeled and

quartered

1 celery rib, cut into 2-inch (5 cm)

lengths

1 carrot, peeled, cut into 2-inch

(5 cm) lengths

1 leek, trimmed, halved lengthwise,

cleaned

1 parsnip, peeled, cut into

2-inch (5 cm) lengths

1 bay leaf

6 black peppercorns

3 parsley sprigs

3 thyme sprigs

6 cups (1.5 L) water

Makes 6 cups (1.5 L)

Rinse chicken and drain. Place in ceramic pot of Cuisinart

Slow Cooker along with

the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add

water. Press on/off button to turn unit on. Set timer to 3 hours and press High; once

slow cooker switches to Warm set time for 4 hours and press Simmer. Slow cooker

will automatically switch to Warm, when cooking time has elapsed. 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 (250 ml) containers to use as needed.

For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth

of flavour to the stock. Use this method (using turkey wings) to make Brown Turkey

Stock ahead for holiday meals.

Preheat oven to 400°F (200°C). 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 serving (1 cup [250 ml]):

Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 80mg • calc. 0mg • ﬁber 0mg

Roasted Vegetable Stock

2 large carrots, peeled, cut into

3-inch (7.5 cm) lengths

2 leeks, roots removed, trimmed

to include 2 inches (5 cm) of

green, cut in half lengthwise and

cleaned

1 celery rib, cleaned, cut into

3-inch (7.5 cm) lengths

1 large onion (6 ounces [170 g]),

peeled, quartered

1 parsnip, peeled, cut into

3-inch (7.5 cm) lengths

1 large red or yellow bell pepper,

cored, seeded and quartered

6 ounces (170 g) portobello

mushrooms, cleaned, sliced

4 garlic cloves

2 tablespoons (30 ml) extra virgin

olive oil

6 thyme sprigs

6 fresh chives

12 peppercorns

Makes 6 cups (1.5 L)

Preheat oven to 450°F (230°C). Arrange vegetables and garlic on large baking

sheet with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat

completely.

Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional

fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.

Transfer the roasted vegetables and accumulated juices, scraping up and including

the flavourful browned bits from the pan, to the ceramic pot of the Cuisinart

Slow

Cooker. Add the bundle of herbs, peppercorns, and 6 cups (1.5 L) water. Cover and

press the on/off button to turn the unit on. Set the time to 6 hours and press Low;

slow cooker will automatically switch to Warm when cooking time has elapsed.

Strain vegetables from stock and discard. Cover and refrigerate stock until ready to

use.

Nutritional information per serving (1 cup [250 ml]):

Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0g • sod. 530mg • calc. 2mg • ﬁber 1g

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