Filter
Top Products
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