Specifications

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SoupS & StockS

Chicken Stock

4 pounds (1.8 kg) chicken wings

and/or backs

2 medium onions, peeled and quartered

2 celery stalks, cut into 2-inch (5 cm)

lengths

2 carrots, peeled, cut into 2-inch (5 cm)

lengths

2 leeks, trimmed, halved lengthwise,

cleaned

2 parsnips, peeled, cut into 2-inch

(5 cm) lengths

2 bay leaves

12 black peppercorns

3 sprigs parsley

3 sprigs thyme

10 cups (2.5 L) water

Makes 8 cups (2 L)

Rinse chicken and drain. Place in ceramic pot of Cuisinart

Slow Cooker along

with the onion, celery, carrots, leeks, parsnips, bay leaves, peppercorns, parsley, and

thyme. Add water. Cover and press On/Off button to turn unit on. Set timer to

3 hours and press High. Once time elapses reset time to 4 hours and press

Simmer; Slow Cooker will automatically switch to Warm again 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 (205°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. Proceed

with recipe.

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

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