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Chicken Stock

Chicken Stock Recipe

  • ¼ cup vegetable cooking oil
  • 3 pounds (more or less) chicken necks and backs
  • 4 cups chopped yellow onions
  • 2 cups chopped peeled carrots
  • Small handful of parsley sprigs
  • 2 cans (1 quart, 14 ounces each) chicken broth
  • Water, as needed
  • 1 tablespoon dried thyme
  • 4 bay leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 36kcal (2%)
Total Fat 2g (3%)
Saturated Fat 1g (3%)
Cholesterol 4mg (1%)
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 1g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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