Roasted Chicken Broth8 Reviews
- Prep: 25 min
- Cook: 3 hr 45 min
- Ready In: 4 hr 20 min
“Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.” - by Chef John
Original recipe yields 4 servings
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
- 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.
- 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.
- 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.)
- 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.
- As broth simmers, occasionally skim off and discard any foam that rises to the surface.
- Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.
Amount Per Serving (4 total)
- 421 cal
- 25.8 g
- 7.5 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 ..." See moreonions, 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."
"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 am not ..." See moresure what it added to the overall flavor. I usually roast the bones with a few more vegetable scrapes, after having removed all the meat - and achieve a similar broth with a bit more depth of flavor. Enjoy!"
"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 f..." See morelavor 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."
Roasted Herb Chicken & Potatoes
Just swipe to see more like this.