It’s really satisfying to make chicken stock on the grill. The pot can sit in a corner of the grill as long as the grill is fired up, and the stock will only get better with each hour. If you have the ingredients on hand, it’s worth making a batch for the freezer anytime you’re cooking on the grill. But my chicken stock isn’t just a subtle soup base; it’s a dark, meaty, sweet soup unto itself, and with the chicken shredded into it and a loaf of great bread on the side, it’s a satisfying meal. It’s a great thing to make for the next day if you know you won’t have time to cook. The stock is rich enough to substitute for beef broth in recipes.
Chicken Stock on the Grill
Yield: Makes about 12 cups
- 12 cups water
- 8 garlic cloves
- 2-inch piece fresh ginger, peeled and sliced
- 4 whole star anise
- 4 bay leaves
- 1 tablespoon black peppercorns
- 1 (4-pound) chicken, cut into 8 pieces
- 4 carrots
- 4 celery stalks
- 2 unpeeled white or red onions, halved
- Salt, for seasoning
- Chopped parsley leaves and lemon wedges, for serving
- Wipe 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.