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Chicken Stock

Chicken Stock Recipe

  • 4 pounds chicken necks, backs, and wings or chicken parts, skinned, fat trimmed, and rinsed
  • 2 medium onions, peeled, and quartered
  • 2 small carrots, peeled and cut into 2-inch pieces
  • 1 stalk celery, trimmed and cut into 2-inch pieces
  • 1 medium leek, trimmed, split lengthwise, and washed
  • 1 head garlic, split in half crosswise
  • 1 bay leaf
  • 5 sprigs fresh flat-leaf parsley
  • 1 teaspoon white peppercorns
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 3kcal (0%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 1mg (0%)
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* 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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