Chicken Stock on the Grill

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This aromatic chicken stock on the grill offers a sophisticated twist on a kitchen staple. By charring the chicken and root vegetables over an open flame before simmering, you infuse the broth with a deep, smoky complexity that traditional stovetop methods simply cannot replicate. Fragrant star anise, fresh ginger, and garlic provide a vibrant, savoury base that makes this liquid gold as delicious on its own as it is in a hearty soup.

As a diabetes-friendly recipe, this homemade broth is naturally low in sugar and carbohydrates while being rich in protein and hydration. It is an excellent way to use every part of the bird, creating a nourishing meal that feels truly indulgent. Serve the shredded chicken in the hot broth with a squeeze of lemon for a light, restorative lunch, or freeze the stock in portions for a convenient flavour boost to future stews and risottos.

Ingredients for Chicken Stock on the Grill

2875ml water
8 gousses d'ail
2-inch piece fresh ginger, peeled and sliced
4 whole star anise
4 feuilles de laurier
1 cuillère à soupe de grains de poivre noir
1 (4-pound) chicken, cut into 8 pieces
4 carrots
4 branches de céleri
2 unpeeled white or red onions, halved
Salt, for seasoning
Chopped parsley leaves and lemon wedges, for serving

How to make Chicken Stock on the Grill

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.