• 4 Pound Chicken Bones and Chicken Feet

• 1 Tablespoon olive oil

• 2 Carrot, Diced

• 1 yellow onion, quartered

• 2 Celery, Chopped

• 1 Tablespoon Cider Vinegar

• Handful fresh parsley

• 2 Sprig fresh thyme

• 1 Head garlic

• 2 bay leaves

• 2 Tablespoon black peppercorn

Steps

1

When ready to cook, set temperature to 450˚F and preheat, lid closed for 15 minutes.

2

Using 1 Tbsp olive oil, lightly grease a large sheet tray and spread chicken feet and bones out evenly. Roast for 90 minutes turning occasionally until the bones are golden brown.

3

While these are roasting, place the onion, celery and carrots on a separate sheet tray and toss with remaining olive oil. Roast alongside the bones for 25 minutes until lightly caramelized.

4

Place the contents of the sheet pan in a large roasting pan making sure to scrape up all the browned bits.

5

Add cider vinegar, parsley, and thyme. Add the roasted vegetables, garlic, bay leaves, and peppercorns to the pan and fill with enough cold water to cover the contents.

6

Adjust the temperature on the grill to 250 degrees F. Partially cover the roasting pan with lid or foil, and place directly on the grill grate. Cook for 6-8 hours, occasionally skimming excess oil off the top.

7

Using a large slotted spoon or spider skimmer, gently fish out the bones and discard. When all the large pieces have been removed, strain the stock through a fine mesh sieve into another large roasting pan.

8

Return the pan to the grill and cook an additional 3-4 hours or until reduced and thickened enough to cover the back of a spoon. Enjoy!