I make my chicken stock a bit differently than normal because I’m mostly always cooking savory dishes with the rules of Ghanaian cuisine. I find that this way gives more flavor than if I just go ahead and chop all my veggies. I also use quite a number of spices but no salt (add salt if you wish) because I need to be able to control the salt when I use it. You’re essentially ending up with a blank canvas that is going to give you a really delicious stock. Also just simmering, there’s barely any boiling. A good chicken stock has bones but it also has a bit of meat to infuse more flavor. I usually just get a whole chicken and remove the thighs, breast, drumsticks and wings. Everything else gets chopped up and goes into the stock. After it’s done cooking you can keep the shredded chicken meat in a bowl and use for noodles or fried rice. If I’m doing this I scoop a bit of the broth on the chicken and add a pinch of salt and just chuck it in the freezer.

Recipe  Yields 6 cups of chicken broth

1 kg stewing/hard chicken (bones and meat or use a whole chicken)

sea salt (optional)

Spices

1 teaspoon fenugreek 

1/2 teaspoon coriander

1/4 teaspoon Ashanti pepper

1/4 teaspoon alligator pepper

1/4 teaspoon anise 

1/2 teaspoon fennel

2 African nutmegs

1 teaspoon dried thyme

1/4 teaspoon cumin

2 bay leafs 

fresh herbs 

I sprig + fresh rosemary or 1 teaspoon dried rosemary

2 sprigs thyme

marinade

1 medium onion

5 garlic garlic

1/4 inch fresh ginger

veggies 

2 large carrots roughly chopped

2 large onions roughly chopped

1 bunch of spring onions 

extra

3 tablespoons veggie oil

12 cups water

Directions 

Process the ingredients for the marinade in a blender until smooth. Set aside for later. Chop up the chicken into smaller bite sized pieces. Pat dry with a paper towel

Place a heavy pan over medium low heat and add the oil. Let the oil heat up then add the chicken pieces. Add a bit at at time so they can fry evenly. Fry, stirring regularly until browned. Add the spices. Fry for for 2 minutes. Add the marinade and stir. Keep cooking for an additional 2 minutes stirring regularly. Add the veggies and the water. Add the rosemary and thyme. Turn heat to low and let it simmer for 2 hrs or until it’s half the quantity you started with. Pass through a fine sieve and pour in jars. You can also freeze it and use it whenever you wish. You can also add salt and just drink it as it is. It is really good.

You can use the chicken stock for my chicken jollof, best ever chicken jollof, or my turkey soup