Chicken Stock on the Grill
Chicken Stock on the Grill is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Wipe the grill grates with oil to prevent sticking.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWipe the grill grates with oil to prevent sticking.
Build a two-zone fire.
Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it.
To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
Fill a stockpot with the water, garlic, ginger, star anise, bay leaves, and peppercorns and place over medium heat.
Place the chicken, carrots, celery, and onions over high heat and cook, turning occasionally, until well charred all over, about 15 minutes total.
When each ingredient is done, add it to the pot (it’s important that each ingredient be very well browned—almost burnt—before adding to the pot).
Cook the stock for at least 3 hours, adding additional water if necessary to keep the meat and vegetables covered.
Season with salt at the end.
Remove the pot from heat.
Remove the chicken pieces and shred the meat, discarding the skin and bones.
Strain the stock, discarding solids.
To serve, place a pile of shredded chicken into each bowl and cover with hot stock.
Pass the parsley and lemon wedges separately.
The stock can be stored in a covered container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.