6
Stocks & Sauces
Rich Veggie Stock
This stock makes a delicious base for all
soups and sauces.
Setting: Slow Cook
Makes about 8 cups
1 large onion, peeled and cut into
eighths
1 large leek, root end trimmed,
washed well and cut into 2-inch
pieces
1 small parsnip, peeled and cut into
2-inch pieces
1 plum tomato, cut into quarters
2 medium carrots, peeled and cut into
2-inch pieces
2 medium celery stalks, cut into
2-inch pieces
1 large handful fresh Italian parsley
1 small sprig fresh thyme
1 large garlic clove, peeled and
crushed
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
Simmer for 10 hours.
3. Once unit switches to Keep Warm,
strain stock, discarding solids. Use
immediately or cool and store in the
refrigerator or freezer.*
* Stock will keep up to one week in the
refrigerator or two months in the freezer.
Nutritional information per serving (½ cup):
Calories 27 (5% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 23mg
• calc. 29mg • fiber 2g
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
