Roasted Chicken Broth

Roasted Chicken Broth

11 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    3 h 45 m
  • Ready In

    4 h 20 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Reviews (11)

Rate This Recipe
Dale
40

Dale

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.

bombmom
17

bombmom

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.

Baking Nana
13

Baking Nana

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 sure 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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 25.8 g
  • 40%
  • Carbs
  • 7.5 g
  • 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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