RECIPES
98
CHICKEN STOCK
Makes about 6 cups
30 minutes, MEAT function
There is no canned chicken broth that can compare to this all natural and flavorful
stock. You can serve it simply as a broth, liven it up with rice or noodles, carrots
and celery, or used in dozens of recipes that call for some broth or stock (chicken
stock, to be sure, produces a much tastier dish than plain water). In just 35
minutes you can have an incomparable chicken stock at a cost of next to nothing.
2 pounds bone-in chicken parts (backs, wings and necks)
1 medium onion peeled and cut in half
1 celery stalk cut in several pieces
1 large carrot, peeled and cut into pieces
2 large sprigs of parsley
6 peppercorns
1 bay leaf
Salt and freshly ground pepper to taste
6 cups water
Combine all the ingredients in the cooker; close and lock the lid of the multi-
cooker and select the MEAT setting. Set the timer for 30 minutes. When done,
release the pressure and open the cooker. Strain the remaining liquid, pressing
with the back of a wooden spoon to extract as much of the liquid as possible.
Discard what remains.
Cool the broth, then refrigerate overnight and remove any congealed fat that has
collected on the surface.
