• ManicScribbler

    Lovely! Crazy as it must sound, I’ve only just discovered how utterly delicious home-made chicken stock is in soups etc. I never thought of using chicken wings, though. What a good (and cheap) idea. I always use whole chicken – and then don’t know what to do with it once boiled! Thanks for the new idea.

    • Hi there and welcome. Chicken wings are the best because of the fat,bone and meat ratio. it really does bring out a a punch of flavor. Have fun with this recipe and let me know what you think when you do. 🙂

  • Shirla

    Funny, I’ve only made chicken stock with the whole chicken or breasts in my slow cooker (in an attempt to have cooked meat to shred for other recipes). I always recycle my stock. But never considered wings. Hmmmm! I’ve always heard that the dark meat is more flavorful on fowl. So I’m thinking the stock really packs a flavor punch. Thanks Susan!!!

    • It does that Shirla, The dark meat really does bring out the flavor. I find that when I want a good chicken stock, this is best. Give a whirl and enjoy. 🙂

  • Thanks for this Susan. I’d never thought of using chicken wings like this & they’re cheaper than other cuts. Homemade stock is so much better than cubes.

    • You’re so welcome A.K. have fun with this recipe. You will love the outcome when you give it a try. 🙂

  • I used to use chicken parts to make chicken stock. But a friend taught me the more of the chicken you use, the better the stock. I use grass-fed beef marrow bones at times as well. I cook it all day.

    • The longer and slower a stock cooks, the better it is and more flavor is extracted Leroa. I adore a good beef stock. What do you add to the broth and dome marrow?

  • Glynis Jolly

    Because of my disability, I think I’ll pass on this one. I could do all but the straining and bagging, which is the whole point for the recipe. I’m going to have to keep on buying the ready-make stock as the grocery store I’m afraid. 🙁

    • I understand Glynis, I will try to keep that in mind when I create new recipes in the future. Nevertheless, you may want to pass this along to someone who could find it useful. 🙂

  • Jeri Walker-Bickett

    “Now we’re talking!” So says my inner soup fiend. I’ve never just made stock, but every now and again I have boiled a turkey carcass to make turkey noodle soup. We usually buy low-sodium stock in cans. The bouillon cubes are nasty hunks of salt.

    • I knew you would like this recipe Jeri. I am not a big fan of bouillon cubes. When you can make your own stock easily why use them. Enjoy. 🙂

  • I used to use a slow cooker years ago when I went “out” to work. Now that I work at home, I don’t see the need. But you’ve certainly tempted me with those mouth-watering pics!

    • Aw, then you must dust off that slow cooker and give this a whirl Doreen. it really is very easy. 🙂

  • Jon Jefferson

    This is how I have been making stock lately. I set it up before I go to bed and in the morning I have freah stock.

    • Don’t you love how easy it is Jon? I also like the fact that I can vary it when the mood strikes. 🙂

  • Jacqueline Gum

    I never ever thought of this! How easy! And I’ve been making my own stock for years….

    • I love the ease of this stock Jacqueline. It makes the process a no brainer and the outcome is divine. What there not to like about that. 🙂

  • Cheryl Therrien

    Another great idea! I loved the chicken soup you made for me when I visited. Was it made with this stock? 🙂

    • Thanks Cheryl, indeed it was. I am so glad you enjoyed it. As you saw, it was a quick and easy soup to make. 🙂

  • Catarina Alexon

    Sounds yummy. Am a bit too lazy to make the effort though:-)

    • It is very yummy Catarina. Even for the laziest, of which I am one, this is a great recipe to try. 🙂

  • I think my family is really enjoying slow cooker recipes. My youngest daughter is turning into a very good cook and I will pass this recipe on to her. Thanks for the tip!

    • A good slow cooker and a recipe to go with it are a great thing for a busy family Edward. I’m sure if she is into slow-cooking this will be a recipe she will enjoy. 🙂

  • HomeJobsbyMOM

    Great idea. I’ve never thought about making my own stock before. I usually only do this when I am making a soup. So wish I had a deep freezer so I could make this and freeze.

    • Hi Krystle, Thanks, I know you would love this chicken stock. I love my standing freeze. I would be lost without it. 🙂

  • Debra Yearwood

    As my husband and I start to look more carefully at what we eat, the idea of a broth completely controlled by us has real appeal. I also don’t have a hard time imagining that the taste would be waaaaay better. 🙂

    • It really does taste great AND you know what’s in it. I do believe you’d love this recipe Debra. 🙂

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