Waring Pro WSC650 - Manual (Page 13)

13
Chicken Stock
Makes 6 servings
3 pounds chicken wings and/or backs
1 medium onion, peeled and quartered
1 celery rib, cut into 2-inch lengths
1 carrot, peeled, cut into 2-inch lengths
1 leek, trimmed, halved lengthwise, cleaned
1 parsnip, peeled, cut into 2-inch lengths
1 bay leaf
6 black peppercorns
3 parsley sprigs
3 thyme sprigs
6 cups water
Rinse chicken and drain. Place in ceramic pot of Waring ™ Slow
Cooker along with the onion, celery, carrot, leek, parsnip, bay leaf,
peppercorns, parsley, and thyme. Add water. Turn power selector to
high. Set timer to 3 hours; once slow cooker switches to warm set time
for 4 hours on low. Slow cooker will automatically switch to warm when
cooking time has elapsed. Strain, discarding the chicken bones, meat,
skin, vegetables, and herbs. Pass stock 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 containers to use as needed.
For Brown Chicken Stock: Brown stock requires the additional step
of roasting, which adds depth of flavor to the stock. Use the following
method (using turkey wings) to make Brown Turkey Stock ahead for
holiday meals.
Preheat oven to 400°F. Place wings in a 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.
Nutritional information per serving (1 cup):
Calories 15 (0% from fat) • carb. 1g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 80mg • calc. 0mg • fiber 0g