Make and Sell Chicken Stock: Building a Business in Six Steps
After harvesting all the succulent portions from a bird, processors won’t have much use for the bones, carcass, feet, neck, and back. But when simmered slowly with some vegetables and spices, these parts make a thick flavorful chicken stock, which is a versatile cooking base in many kitchens.
Making and selling stock is the simplest low-capital business with multiple value-addition opportunities. Much like the chicken manure to fertiliser business, you can run this operation without a processing plant or significant capital, the raw materials are cheap and abundant. Read on as we unpack the inner workings of this by-product enterprise.
Why Zimbabweans must Sell Chicken Stock Right Now
The market already exists but the products are either exported or produced by a few food manufacturing companies. TM Pick n Pay, OK, Spar, and other supermarkets in Harare and Bulawayo are selling a 500ml bottle of liquid chicken stock for USD 1.50 to USD 3.00 and a dozen Royco stock cubes for USD to USD 2.50.
So, there is a clear opportunity to sell locally produced, fresh or naturally preserved liquid chicken stock at slightly lower prices. Urban households and restaurants would prefer this to stock cubes or artificial flavoring.
The Zimbabwe Free Range Poultry Association explicitly promotes by-product utilisation as a sustainability priority. The organization encourages entrepreneurs to “find purpose in every part of the bird” and create marketable products from available raw material rather than let it all go to waste.
The 6-Step Recipe for Commercial-Grade Chicken Stock
The recipe for chicken stock is as easy as ABC, and since the Zimbabwean poultry sector is flourishing, the ingredients are available at affordable prices. Here are the steps to follow, based on a 10-litre batch. You will produce an rich amber stock ready for sale or household use.
Ingredients
From the quantities in the table below, you get approximately 8-9 litres of the finished product. Some water evaporates during simmering.
| Ingredient | Quantity | Approx. cost (USD) |
|---|---|---|
| Chicken bones / frames / feet | 3 kg | $2.00 – $4.00 |
| Onions, roughly chopped | 2 medium (300 g) | $0.30 |
| Carrots, roughly chopped | 2 medium (200 g) | $0.20 |
| Celery or leeks (optional) | 100 g | $0.20 |
| Garlic (whole, unpeeled) | 4 cloves | $0.10 |
| Bay leaves | 3 | $0.05 |
| Whole black peppercorns | 1 tbsp | $0.10 |
| Salt (light — buyers can adjust) | 1 tsp | $0.05 |
| Cold water | 12 litres | — |
| Total raw material cost | $2.50 – $4.80 |
Method
Once you’ve gathered all of the ingredients, just grab a big pot and get started.
Step 1 — Blanch the bones (critical for clear stock)
Hard boil bones and feet in a pot, covered in water, for 5 minutes, drain, rinse the bones under cold water, and discard the blanching liquid. This removes the grey scum that makes stock cloudy and off-tasting. Skipping this step produces an inferior, murky product buyers will not buy again.
Step 2 — Build the pot
Return the blanched bones to the clean pot. Add the vegetables, garlic, peppercorns, and bay leaves. Cover with 12 litres of cold water.
Step 3 — Slow simmer
Bring to a gentle simmer over medium heat, with small bubbles breaking the surface, not a rolling boil. A rolling boil makes cloudy stock. Maintain this gentle simmer for 3 to 4 hours for a standard stock, or 6 to 8 hours for a rich, gelatinous bone broth that sets solid when cold. Skim any foam that rises in the first 30 minutes.
Step 4 — Strain and cool
Pour through a fine strainer or a piece of muslin cloth into a clean container. Discard solids. Allow to cool completely. Refrigerate overnight — the fat will solidify on the surface and can be skimmed off cleanly, producing a clear, fat-free finished stock.
Step 5 — Packaging. Once skimmed, the stock is ready to bottle and label. See the packaging section below.
Step 6 – Selling the Stock
Now, you can spread the word physically or via WhatsApp or othe online marketplaces to promote your product and reach potential buyers.
The Concentrated Stock Variant
For higher margins and easier transport, reduce the finished stock by half through continued simmering. Concentrated stock is approximately twice as rich per unit volume — buyers dilute it 1:1 with water. A 500 ml bottle of concentrated stock replaces a full litre of standard stock, allowing you to sell more value in less volume and reduce packaging and transport costs.
Your Raw Material: Where to Get Chicken Bones and Feet
The success of your chicken stock business depends closely on your raw material cost. The lower your input cost, the higher your margin. Do not buy your ingredients at retail price but try to get the parts that nobody else wants.
Chicken feet
Chicken feet are collagen-rich. The natural gelatin they release during slow simmering gives proper chicken stock its richness. In Zimbabwe, chicken feet are available at wet markets for USD $0.50 to $1.50 per kg, or directly from Irvines, Suncrest, and other processors for less. Feet typically sell in bulk since retail market are limited.
Carcasses and frames.
After selling the breasts, thighs, drumstick, and other portions of a broiler or roadrunner, the left-over frame with backbone, neck, and rib cage is worth USD 0.30 to USD 0.80 per kg. Most smallholder farmers and informal butcheries sell these quickly or discard them. A 2 kg carcass frame produces approximately 1.5 litres of good stock.
Necks and backs.
These parts have less gelatin than feet but still produce excellent flavour. These ingredients are available at butcheries and supermarkets for USD 0.80 to USD 1.50 per kg (retail). But you can enjoy bulk discount when you buy directly from processing operations.
Roadrunner carcasses
Roadrunner bones produce a darker, more flavourful stock that commands a higher selling price. If you are connected to roadrunner farmers, ask about purchasing carcasses and frames directly after dressing. For current roadrunner prices, see the roadrunner vs broiler profitability guide.
By-products from your own operation
If you are a poultry farmer, with on-farm dressing, your carcass frames, feet, and necks are your raw material at zero cost. This is the most profitable approach. The chicken stock production, in this case, is supported by your main operation (live bird sales), and there are no additional procurement costs.
Three Types of Chicken Stock You Can Sell
You can diversify your chicken stock by creating a product line that targets three distinct markets. You’ll still use the same raw material and the same production process.
Product 1 — Fresh Liquid Stock
Using real ingredients, with no additives, this product beats the imported cube from supermarkets. You can easily market fresh liquid stock in large quantities primarily to restaurants and hotels. If you can build a strong supply relationship with a restaurant buyer it becomes a standing weekly order.
Target market: Restaurants, hotels, upscale households, catering companies
Shelf life: 5 to 7 days refrigerated
Selling price: USD 1.50 to USD 2.50 per 500 ml and USD 2.50 to USD 4.00 per litre
Packaging: Use clean reusable glass bottles (collect from restaurants) or purchase new plastic (PET) bottles from packaging suppliers in Harare.
Product 2 — Frozen Stock (500 ml containers or ice cube trays)
Frozen chicken stock in ice cube format is the most WhatsApp-viral product format. This product is convenient and tastes like real stock rather than processed powder. While the recipe is universal, using roadrunner (huku yechibhoyi) carcasses — is unique to the Zimbabwean market.
Target market: Upper-income households, home cooks, meal prep buyers
Shelf life: 3 to 6 months frozen
Selling price: USD $1.50 to $2.00 per 500 ml frozen; USD $0.30 to $0.50 per 30 ml ice cube (sold in trays of 12)
Packaging: Use recycled takeaway containers, ziplock bags, or ice cube trays
Product 3 — Bone Broth
Bone broth is a stock made by simmering for up to 8 hours and is the type of product that appeals to health conscious customers. It commands a higher price than standard stock. This stock is made from roadrunner bones making it the most collagen-rich option. It also has authentic local resonance.
Target market: Health-conscious urban consumers, gym-goers, new mothers, elders
Shelf life: 5 to 7 days refrigerated; 3 months frozen
Selling price: USD $2.00 to $4.00 per 250 ml; USD $3.50 to $6.00 per 500 ml
Packaging: You can use glass bottles to achieve premium positioning.
Chicken Stock Profit Margins
No matter how small your business is, you should always crunch numbers and see if your revenue is worth the trouble.
Production Cost and Revenue Example
The chart below is a template that can help you compute the potential profits your chicken stock business can generate from a 10 litre batch.
| Item | Cost / Revenue |
|---|---|
| Raw materials (bones, vegetables, spices) | $3.50 avg |
| Gas / electricity for 4-hour simmer | $0.80 |
| Packaging (bottles, labels) | $1.50 for 18 × 500 ml bottles |
| Labour (3 hours production + packaging) | $2.00 allowance |
| Total production cost per batch | $7.80 |
| Yield: 18 × 500 ml bottles | |
| Revenue at $2.00/bottle (standard) | $36.00 |
| Revenue at $2.50/bottle (restaurant rate) | $45.00 |
| Gross profit per 10-litre batch | $28 – $37 |
| Gross margin | 75 – 82% |
Based on the example above, selling one batch per day and five days per week to restaurants gives you USD $185 gross profit per week, or up to USD $800 per month from a single-pot home operation. Concentrated chicken stock produces similar margins.
Packaging Chicken Stock – What Makes or Breaks the Sale
Good packaging transforms a simple homemade product into something that customers will buy for a solid price. Even if the contents are the same, a professionally bottled product will sell at USD $2.50 while one in a recycled mineral water bottle with a handwritten label sells for USD $1.00 or less.
Bottles
Clean, identical bottles create a professional appearance. You could collect empty glass bottles from restaurants, clean them, and reuse them with fresh labels where necessary. Alternatively, you can purchase new food-grade plastic (PET) from packaging suppliers in Graniteside, Harare for $15-25 per 100 bottles.
Labels
A basic printed label makes your product stand out. You should include your brand or farm name alongside the product name (for example: Chicken Stock or Bone Broth). You should also put your address and contact number. Other important details include product net volume, ingredients, production and expiration dates. You can design your label using Canva for free and have it printed for as little as $0.15 per label.
Roadrunner Branding
You should differentiate your your roadrunner-based stock by usi labels such as “Free-Range Huku Stock” or “Indigenous Chicken Bone Broth”. Buyers will then understand why the price is 30 to 50 percent above broiler stock. Also include a short description about the distinct taste and health benefits that are synonymous with huku yechibhoyi.
Finding Your First Buyers
A new venture isn’t going to be simple. However, we are going to walk you through the process and show you how to sell at various market levels.
Small Restaurants and lodge kitchens.
Many restaurants in Zimbabwe currently use imported chicken stock or bouillon cubes in their dishes. Approach several chefs or kitchen managers and leave product samples with your contacts. If the chefs like the quality, they’ll get in touch. You can also do follow ups to close the sale. Start with small restaurants at braai spots and traditional food venues in Harare and other towns.
Hotels
Selling to hotels requires more formality. Book an appointment, if necessary, and speak to the Food and Beverage manager, presenting your samples and product sheet showing prices, delivery schedule, and shelf life. Hotels that serve food daily use consistent volumes and pay reliably.
Catering companies
Event and corporate caterers buy chicken stock in larger volumes and are less price-sensitive than individual restaurants because they pass the cost to the client. Look for event managers physically or via social media platforms and present your product in professional and clean packaging and explain what makes it special.
Urban household buyers via WhatsApp
Create an ad on WhatsApp. Take a good photo in good light, with labels visible. Include a short caption such as ‘made from real chicken bones’ or ‘no additives’. Inbox your contact, post to cooking groups, or add it to your WhatsApp status. Be available to address customer queries.
Organic food markets and craft markets
Harare has a small but growing market of urban consumers who buy directly from producers at weekend markets. Visit the markets and sell your products there. These buyers are specifically looking for locally made, natural products and will pay USD $2.50 to $3.50 per 500 ml.
Register on Chicken Prices website
You can list your chicken stock and your other poultry products in the farmers directory on this site. Food buyers sourcing local products are sure to find you on this platform. You can also look up commercial buyers, on ChikenPrices, including caterers and food processors who may be interested in local stock.
Licensing and Food Safety: What You Need to Know
Selling any food product for human consumption in Zimbabwe triggers regulatory requirements. The extent depends on your scale and channel.
Municipal food business licence. Selling prepared food products — including bottled stock — from any premises in a city or town requires a food business licence from the relevant municipality. In Harare and Bulawayo, this falls under council by-laws and is administered through the municipal health department. The licence class depends on the nature of your business — a home-based small food producer typically applies for a Class 1 or Class 2 food licence. Application cost and annual renewal fees vary by council.
ZABS product certification. The Zimbabwe Bureau of Standards (ZABS) administers food product standards. For retail distribution — selling through shops, supermarkets, or any formal retail channel — your product would need to meet applicable food safety standards and may require ZABS testing and registration. For direct-to-consumer and restaurant supply in small volumes, ZABS registration is not typically enforced at informal scale, but it is the standard to work toward if you plan to grow into formal retail.
Food hygiene requirements. Your production space — whether a home kitchen or a dedicated production kitchen — must meet basic food hygiene standards: clean surfaces, food-grade equipment, no cross-contamination between raw and finished products, proper refrigeration, and clean water supply. The Environmental Management Agency (EMA) may also have jurisdiction over waste disposal from any food processing operation.
Practical advice for starting out. Most small food businesses in Zimbabwe begin informally — selling to restaurants, households, and markets without full municipal licensing — and formalise as the business grows. The risk at very small scale is low. As you scale toward formal retail or institutional supply, licencing becomes both necessary and commercially advantageous (formal buyers require formal suppliers). Begin with the municipal food licence as your first formal step — it is straightforward to obtain and legitimises your business at modest cost.
Growing the Business: Three Scaling Paths
Path 1 — More batches, same kitchen. Double or triple your daily batch count using the same equipment. Each additional 10-litre batch adds approximately USD $28 to $37 gross profit per day with minimal overhead increase. This is the fastest path to USD $1,500 to $2,000 monthly gross profit.
Path 2 — Expand the product range. Add beef stock (using beef bones from butcheries) and vegetable stock (using vegetable off-cuts collected from produce markets or restaurants) alongside your chicken stock. Multiple products increase your per-delivery revenue from each restaurant customer without proportionally increasing production time.
Path 3 — Wholesale to retail. Supply a neighbourhood shop, tuck shop cluster, or small supermarket with your bottled stock as a local artisanal product. Price it below the imported brands (Knorr, Royco liquid stock) to enter the market, position it on natural ingredients and local sourcing. Once established with two or three retail accounts, this is the highest-volume scaling path.
Frequently Asked Questions
Do I need special equipment to make chicken stock for sale? No specialised equipment beyond a large stainless steel pot (20 to 50 litres), a gas burner or electric hotplate, a fine strainer or muslin cloth, and clean bottles with secure lids. Total equipment cost for a starter operation: USD $30 to $80.
How long does chicken stock last and how do I preserve it without additives? Fresh chicken stock keeps 5 to 7 days refrigerated and 3 to 6 months frozen. For ambient temperature shelf stability without refrigeration, you need pressure canning or commercial pasteurisation and preservatives — this is beyond the scope of a small start-up. Start with refrigerated and frozen product and supply buyers who have refrigeration.
Where do I source chicken feet and carcasses in Zimbabwe? Source from informal butcheries, abattoir by-product sales, or directly from poultry farmers via the farmers directory. Chicken feet are widely available at informal produce markets in Harare (Mbare, Highfield), Bulawayo (Entumbane), and Gweru (Mkoba) at USD $0.50 to $1.50 per kg. Build relationships with your local butchery for a consistent weekly supply at a negotiated bulk rate.
Is the chicken stock business suitable for women running it from home? Yes — and it has been successfully run this way by Zimbabwean women entrepreneurs at exactly this scale. The production process requires no heavy lifting, no special strength, and aligns with a home kitchen schedule. For the broader picture of women-led poultry value-addition businesses in Zimbabwe, see our article on women in Zimbabwe’s poultry industry.
Can I make stock from roadrunner (huku yechibhoyi) bones and charge more? Absolutely — and you should. Roadrunner bones produce a darker, richer, more gelatinous stock than broiler bones, and the premium that roadrunner meat commands at market carries over to value-added products made from it. Label it clearly as roadrunner stock and price it 30 to 50 percent above your standard broiler stock. The target buyer is the same urban consumer who already pays a premium for roadrunner birds.
Connecting the Dots: A Poultry Farm That Wastes Nothing
The chicken stock business sits at the end of a value chain that starts with live birds and ends with zero waste:
- Live bird sale — main revenue from broiler or roadrunner sales
- Manure and litter — composted and sold as fertiliser (see the chicken manure guide and how to sell it)
- Carcass frames, feet, necks — simmered into stock and sold as a food product
Every part of the bird and every by-product of the production cycle generates revenue. The farmer who captures value at all three stages — live birds, manure, and carcass by-products — runs a fundamentally different business than one who sells only live birds and discards everything else.
For current live bird pricing and market access, see the Zimbabwe chicken price tracker and the market access guide for Zimbabwean poultry farmers. For industry news and events relevant to food processing and value addition, check the Zimbabwe poultry news page and the events calendar.
Ready to get started? Register your poultry or food processing operation on the ChickenPrices.co.zw farmers directory and post your first product availability to reach buyers across Zimbabwe. Buyers looking for local food products are browsing the buyers directory right now.
