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Chicken Stock
1.35kg chicken wings
1 medium onion, peeled and quartered
1 stick celery, cut into 5cm lengths
1 carrot, cut into 5cm lengths
1 leek, trimmed, halved lengthways and cleaned
1 parsnip, peeled and cut into 5cm lengths
1 bay leaf
6 black peppercorns
1 sprig parsley
1 sprig thyme
175ml water
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Rinse and drain the chicken and place in the ceramic pot along with the onions, celery, carrots, leeks, parsnips,
bay leaves, peppercorns, parsley and thyme.
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Add the water, cover and cook on ‘Low’ for 8 hours.
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When cooked and the slow cooker has switched to ‘Hold’, pass through a fi ne mesh sieve to remove small bits
and bones. Cover and refrigerate.
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When chilled and the fat has solidifi ed, remove the fat and discard. Keep stock for 3 days in the
refrigerator, or freeze for up to 6 months.
Содержание Cook and Hold
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