Grilled chicken stock: A simple guide to smoky flavour

Ingredients for Chicken stock on the grill

• 2,880 ml water

• 8 garlic cloves

• 5 cm piece fresh ginger, peeled, sliced

• 4 whole star anise

• 4 bay leaves

• 15 ml black peppercorns

• 1 (1,800 g) chicken, cut into 8 pieces

• 4 carrots

• 4 celery stalks

• 2 unpeeled white or red onions, halved

• salt, for seasoning

• chopped parsley leaves, lemon wedges (for serving)

How to make Chicken stock on the grill

1. Wipe the grill grates with oil to prevent sticking.

2. Build a two-zone fire: create a high-heat zone with embers 2.5–5 cm from the cooking surface, allowing occasional flames to lick it. Nudge the embers 5–8 cm lower to form your medium-heat zone.

3. Fill a large stockpot with water, adding garlic, ginger, star anise, bay leaves, and peppercorns. Place over medium heat.

4. Add the chicken, carrots, celery, and onions to the high-heat zone of the grill. Cook for about 15 minutes, turning occasionally, until well charred all over.

5. Once each ingredient is well browned—almost burnt—transfer it to the stockpot.

6. Cook the stock for at least 3 hours, adding additional water if necessary to keep the meat and vegetables covered. Season with salt just before finishing.

7. Remove the pot from the heat. Take out the chicken pieces and shred the meat, discarding the skin and bones.

8. Strain the stock, discarding the solids.

9. To serve, place a pile of shredded chicken into each bowl and cover with hot stock. Pass the parsley and lemon wedges separately.

10. Store any leftover stock in a covered container in the refrigerator for up to 1 week or freeze for up to 6 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.