Roasted Chicken Broth

Roasted Chicken Broth

14
Chef John 21688

"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 servings 421 cals
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Nutrition

  • 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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Directions

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  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.

Footnotes

  • 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

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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...

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...

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 dripping...

I've made this several times now and usually make enough to freeze some broth for later use. I wanted to make some of Chef Johns chicken noodle soup yesterday but only had one quart of broth. So...

This is really pretty good but wasn't quite as flavorful as I expected. I have never used the secret ingredient "ketchup" when making Broth - I am not a huge ketchup fan nor do I hate it - I a...

So many reviewer's have expressed interest in why the small amount of catsup. Well, it's the same reason one uses a small amount (1/4 to 1/2 cup) catsup or tomato paste in a true Italian Bolinai...

Yes, this was good and enjoyable to make, as I love to cook, but I can't help but think it was a waste of time, money and most of all electricity. Even when using a pre-baked chicken for the br...

Yep! Chef J's recipes not only turn out great, but somehow teach basic cooking skills at the same time. I had a 9-pound stuffer-roaster (!) and knew the broth I wanted from it would not fit in ...

Delicious and totally worth the effort!