Chicken Stock on the Grill

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
Ask Patient
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

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 लहसुन की कलियाँ
2-inch piece fresh ginger, peeled and sliced
4 whole star anise
4 तेज पत्ते
1 बड़ा चम्मच काली मिर्च के दाने
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

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.