Chicken Stock on the Grill

A rich and flavorful chicken stock made with grilled chicken and vegetables, enhanced with aromatic spices like star anise, ginger, and garlic. This unique grilling method adds a wonderful charred flavor to the traditional stock.

8 servings

3 hr 50 min

Published October 4, 2025

Ingredients

•12 cups water
•8 cloves garlic
•2 inch fresh ginger
•4 whole star anise
•4 leaves bay leaves
•1 tablespoon black peppercorns
•4 pound chicken
•4 whole carrots
•4 stalks celery
•2 whole onions
•1 to taste salt
•1 to taste parsley and lemon
•for serving

Cooking Instructions

1.
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.
10 min
2.
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.
195 min
3.
Remove the pot from heat. Remove the chicken pieces and shred the meat, discarding the skin and bones. Strain the stock, discarding solids.
15 min
4.
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.
10 min

Cooking Instructions

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.

10 min

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.

195 min

Remove the pot from heat. Remove the chicken pieces and shred the meat, discarding the skin and bones. Strain the stock, discarding solids.

15 min

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.

10 min