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How to Make Stock

How to Make Stock Recipe

  • 3 pounds chicken necks and backs
  • 1 large onion, skin on, sliced into 6 segments
  • 2 carrots, cut into chunks
  • 1 stalk celery, cut into chunks
  • 2 cloves garlic, peeled
  • 4 sprigs chopped fresh thyme
  • 1 bay leaf
  • 3 quarts cold water
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 81
Total Fat 4.8g
Saturated Fat 1.3g
Cholesterol 20mg
Sodium 36mg
Total Carbohydrate 2.4g
Dietary Fiber 0.6g
Sugars 1.1g
Protein 6.7g
* 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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