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Chicken Stock on the Grill

A mug of stock with crusty bread on the side.
Photo by Gentl & Hyers

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.

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