Roasted Chicken Broth

Roasted Chicken Broth

Chef John 15831

"Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth."

Ingredients 4 h 20 m {{adjustedServings}} servings 421 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
  3. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
  4. Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
  5. Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
  6. Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
  7. As broth simmers, occasionally skim off and discard any foam that rises to the surface.
  8. Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the chicken and vegetables. The actual amount consumed may vary.
  • If using this broth to make Chef John's Homemade Chicken Noodle Soup, reserve 2 tablespoons of melted chicken fat from Dutch oven after roasting.
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Reviews 14

  1. 23 Ratings


EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.

What's for dinner, mom?

I have made this several times now as there was a tremendous sale on chicken I couldn't pass up! I followed the recipe exactly with the exception of the ketchup. There is so little of it and I just didn't want that in my "natural" broth. It was good, but a little light on flavor for me and kind of too much work. (4 stars as written) So - I simplified. I roasted the chicken & veggies as directed. I separated the meat then roasted the bones. I placed the chicken bones and the veggies in my crock pot. I deglazed the roasting pan with a good cup or so of white wine and put in the crock pot as well. I added enough water to cover everything by an inch and set the crock pot to low. I let this cook overnight. In the morning I removed the bones and veggies. I skimmed the broth and let it cool until I could put the whole thing in the refrigerator. Once cold I removed the fat easily and underneath that was a beautiful, rich, gelatinous stock. Quite flavorful. I froze the stock in 16 ounce containers. Easy and no babysitting the stove! (5 stars with these changes.)


I use this broth for my soups all the time. It makes the best chicken soup ever! I followed the directions exactly the first time, but sometimes I add my own touch. I do use some of the drippings to flavor the broth. I have also used rotisserie chicken to make this broth, just make sure you save the drippings from the bottom of the rotisserie pan.