16
Stocks & Sauces
Easy Chicken Stock
A kitchen staple. Use this in any of our
recipes that call for stock.
Setting: Slow Cook
Makes about 8 cups (2L)
1
chicken carcass (from a 3 to
4-pound (1.3 to 1.8kg) chicken*)
1
medium to large onion, peeled and
cut into eighths
1
medium carrot, peeled and cut into
2-inch (5cm) pieces
1
medium celery stalk, cut into 2-inch
(5cm)
pieces
1
small leek, root end trimmed,
washed well and cut into 2-inch
(5cm)
pieces
1
sprig fresh thyme
1
bay leaf
½
teaspoon (2ml) black peppercorns
8
cups (2,000ml) water
1. Put all ingredients into the cooking pot
of the Multicooker.
2. Cover and set to Slow Cook on Low
for 12 hours.
3. Once unit switches to Keep Warm,
strain stock, discarding the carcass and
vegetables. Use immediately or cool to
store in the refrigerator or freezer.**
* Although a raw chicken will produce a
more flavorful stock, your leftover roasted
chicken carcass can also be used.
** Stock will keep up to one week in the
refrigerator or two months in the freezer.
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Shrimp Stock
An easy-to-make stock.
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups
1
pound (450g) shrimp (about 25
medium
shrimp)
1
teaspoon (5ml) olive oil
1
medium onion, peeled and roughly
chopped
1
medium celery stalk, cut into 1-inch
(2.5cm)
pieces
1
garlic clove, peeled and smashed
¼
cup (60ml) dry white wine
1
bay leaf
8
cups (2,000ml) water
1. Peel shrimp. Reserve shells. Wrap
shrimp and reserve for a separate use,
for example: Shrimp & Chorizo Gumbo,
page 12, or Paella, page 17.
2. Set the Multicooker to Brown/Sauté at
400°F (200ºC) and add the oil. Once
preheated, add the shrimp shells and stir
until they turn bright pink, about 2
minutes. Stir in the onion, celery and
garlic and continue to cook for a few
minutes until vegetables are fragrant. Add
the white wine and stir until completely
reduced. Stir in the bay leaf and water
and let come to just a boil.
3. Cover and switch to Slow Cook on
Low for 4 hours.
4. Once unit switches to Keep Warm,
strain stock, discarding the solids.
Use immediately or cool to store in
refrigerator or freezer.*
* Shrimp stock will keep up to three days
in the refrigerator or two months in the
freezer.
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Содержание MSC-400C Cook Central
Страница 12: ...Cook Central 4 Quart 3 8L Multicooker MSC 400C Recipe Booklet...
Страница 29: ...NOTES NOTES...
