Cuisinart MSC-600 Manual

A SERVICE OF

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6

Stocks & Sauces

Rich Veggie Stock

This stock makes a delicious base for all

soups and sauces.

Setting: Slow Cook

Makes about 10 cups

1 large onion, peeled and cut

into eighths

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

2 parsnips, peeled and cut into 2-inch

pieces

1 plum tomato, cut into quarters

3 medium to large carrots, peeled and

cut into 2-inch pieces

3 medium celery stalks, cut into 2-inch

pieces

1 large handful fresh Italian parsley

1 small sprig fresh thyme leaves

(stems discarded)

1 large garlic clove, crushed

½ teaspoon black peppercorns

12 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Cover and set to Slow Cook on Low for 12

to 16 hours.

3. Once unit switches to Keep Warm,

strain stock, discarding vegetables. Use

immediately or cool to place in storage

containers for refrigerator or freezer.*

* Stock will keep in refrigerator for up to one

week, or two months in a freezer.

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Easy Chicken Stock

What a wonderful way to make use of every

bit of your weeknight roasted chicken.

Setting: Slow Cook

Makes about 11 to 12 cups

1 chicken carcass (from a 4-pound

roasted chicken)

1 medium to large onion, peeled and

cut into eighths

3 medium carrots, peeled and cut into

2-inch pieces

3 medium celery stalks, cut into 2-inch

pieces

1 large leek, root end trimmed,

washed well and cut into 2-inch

pieces

1 sprig fresh thyme leaves (stems

discarded)

1 bay leaf

½ teaspoon black peppercorns

12 cups water

1. Put all ingredients into the cooking pot of

the Multicooker.

2. Cover and set to Slow Cook on Low for 12

to 16 hours.

3. Once unit switches to Keep Warm,

strain stock, discarding the carcass and

vegetables. Use immediately or cool to

place in storage containers for refrigerator

or freezer.*

* Stock will keep in refrigerator for up to one

week, or two months in a freezer.

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