Chicken Stock cooks longer than chicken broth. Let it simmer at least 4 hours, and even up to 6. Chicken Stock is typically made by simmering chicken bones with vegetables and perhaps a small amount of herbs and seasoning. It is not seasoned as intensely as chicken broth. Chicken stock is usually thicker than chicken broth, as the longer simmer time allows the collagen/gelatin to be extracted from the bones. It's great for making gravy and sauces because of its silky texture and the fact that it's light seasoning complements rather than overpowers the dishes it's used in.