Tips & Techniques: How to Make Chicken Stock


Grilled Chicken Stock


  • 1 chicken carcass
  • 4 cups onions, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 1 bunch parsley, stems only
  • 6 sprigs thyme
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 2 1/2 gal cold water


Grill the carcass on all sides to get some char on the chicken.

Combine all ingredients in a large stock pot.

Bring to a simmer on the stove top and reduce the heat. Cook over medium-low heat until the liquid is reduced by half.

Line a mesh strainer, or colander, with cheesecloth. Pour the stock through the strainer. Discard the solids.

Cool the stock to room temperature in a large container, with as much surface area as possible. Chill in the fridge, then transfer to a storage container.


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