Step

• 1

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

  450 ˚F / 232 ˚C

• 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.

  450 ˚F / 232 ˚C

  01:30

• 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.

  450 ˚F / 232 ˚C

  00:25

• 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.

  250 ˚F / 121 ˚C

  08:00

• 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!

  250 ˚F / 121 ˚C

  04:00