Chicken Stock

Chicken stock is my ultimate favourite stock. I add this to almost everything and thought I should write a post on how I make my stock.

I think the secret to a great stock is allowing it simmer for hours the longer the better. I have heard some say they do theirs for a twenty four hour period but most of us may not have the patience for that.

Another great thing to have in mind is: using already browned meat/bones give your stock some added flavour. This could be grilled, fried, roasted or smoked. However, if frying keep the oil at the barest minimum not more that a tablespoon because all you need is to grease the skillet to make getting the chicken out easy.

How to make it in pictures

Chicken stock recipe


Prep Time: 20min

Cooking Time: 

Stove: 2hours 30min

Slow cooker: 6hours


  • 5.5kg of Chicken wings which is about 20 pieces of split chicken wings
  • 2 Medium size onion halved or quartered so it is easy to get out later
  • 1 head of garlic
  • Ginger root the size of your thumb
  • 1 Teaspoon crushed peppercorns
  • 2 Teaspoons of thyme
  • 2 Teaspoon paprika
  • 2 Teaspoons of olive oil
  • 1 Teaspoon garlic salt 
  • 4.5litres of water 


My preferred option of browning is grilling. Place aluminium foil in an oven tray and lightly grease the top of the aluminium foil.

Transfer chicken wings into a bowl with the garlic salt, thyme, olive oil and 1teaspoon of paprika

Use your fingers to thoroughly rub chicken all over with the oil, garlic salt thyme and paprika

Place chicken on oven tray and transfer to an already heated oven set to broil or grill on medium heat for ten minutes each side

Transfer chicken to stockpot with 4.5 litres of cold water with the rest ingredients, bring to a boil on medium heat and simmer on very low heat for the rest of the cooking

The stock should be ready to use in about two and half hours but you get better results if you let it cook for longer

If using slow cooker cook on high for 4-6 hours or on low for 6-8 hours

Recipe provided by

Uses and storing

This would stay in the fridge for about a week and freezer for about 6 months in sealed containers. It is best to re heat in a pot.

The good thing about leaving in a fridge is that the fat forms a layer of fat on top of your stock which you can scoop out with a spoon if you do not want it and heat up the rest then use in your recipe. That fatty layer also helps preserve your stock for longer. Always taste for salt when used in another recipe like the chicken stew pictured here.

This is one of the simplest recipes you would find on this site. Much of the work is done by the slow cooker or the stove. You do not have to keep an eye on it all day.

But they are like the building blocks of your cooking. Get this right and your next recipe would be great. 

Benefits of making your own chicken Stock

Using stock of any kind in food preparation is almost universal. Every culture differs with regard to ingredients used but same benefits. This may include the following:

  • Saves you money from buying storebought stock.
  • Cooked with love and patience rewarded with nutrient packed and flavourful stock with no monosodium glutamate(msg) usually found in storebought stock.
  •  Very little salt because you made it and know exactly what is in it.
  • The extraction of gelatin from bone marrow during cooking promotes joint and skin health and helps with digestion.

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