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Rapid Chicken Stock
- 1 large onion, quartered
- 1 large carrot, cut into 4 pieces
- 1 stalk celery, cut into 4 pieces (optional)
- 1 leftover chicken carcass
- 10 cloves garlic
- 15 whole black peppercorns
- 4 quarts cold water, or more as needed
- 1 teaspoon sea salt, or to taste
Directions:View on All Recipes
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|Serving Size 1/16 of a recipe|
|Amount Per Serving|
|Total Fat 0.1g|
|Saturated Fat 0g|
|Total Carbohydrate 2.6g|
|Dietary Fiber 0.6g|
|* 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.|