Cuisinart Cook and Hold Spécifications télécharger pdf (Page 39)

6

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

1 chicken carcass (from a 3 to

4-pound chicken*)

1 medium to large onion, peeled and

cut into eighths

1 medium carrot, peeled and cut into

2-inch pieces

1 medium celery stalk, cut into 2-inch

pieces

1 small leek, root end trimmed,

washed well and cut into 2-inch

pieces

1 sprig fresh thyme

1 bay leaf

½ teaspoon black peppercorns

8 cups 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.

Nutritional information per serving (½ cup):

Calories 17 (21% from fat) • carb. 2g • pro. 1g

• fat 0g • sat. fat 0g • chol. 5mg • sod. 16mg

• calc. 13mg • fiber 0g

Shrimp Stock

An easy-to-make stock – this is an essential

ingredient in our gumbo on page 12.

Settings: Brown/Sauté

Slow Cook

Makes about 8 cups

1 pound shrimp (about 25 medium

shrimp)

1 teaspoon olive oil

1 medium onion, peeled and roughly

chopped

1 medium celery stalk, cut into 1-inch

pieces

1 garlic clove, peeled and smashed

¼ cup dry white wine

1 bay leaf

8 cups 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 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.

Nutritional information per serving (½ cup):

Calories 29 (19% from fat) • carb. 1g • pro. 4g

• fat 1g • sat. fat 0g • chol. 36mg • sod. 168mg

• calc. 22mg • fiber 0g

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