How to Make Roasted Chicken Broth

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In this video, Chef John shows you how to make a delicious broth using a whole roasted chicken. Roasting the bird with veggies gives the broth lots of flavor and a nice depth of color. You’ll discover Chef John’s secret ingredient, an unexpected, “small yet brilliant” addition to the broth. You’ll also see how to bring the broth just to a boil—and then keep it at that perfect small-bubble simmer for the rest of the time. Watch the video, then get the recipe for Chef John's Roasted Chicken Broth. And once you’ve strained the broth, you’re ready for Chef John’s Chicken Noodle Soup.

Comments

LS

LS

Hi Chef John - I'm confused about what to do with the dark meat that you had in the broth? Do you add it to the soup or ??? Thx - LS

Judi

Judi

As to the comment of freezing and cooking the carcass, I also do this with my turkey. They both add great flavor to the broth.

BARCHAM

BARCHAM

I have been making my broth and soup like this my entire life. Another thing I do on a regular basis is freeze the carcass of any chicken I cook to add in for extra flavour when making broth. I have never added ketchup but I do usually add a 14 oz can of diced tomatoes to my finished soup for a bit of extra flavour and colour. One thing I regularly do is to cool the broth in the fridge overnight which allows the fat to rise and congeal on the surface making it very easy to remove before finishing the soup. But however you choose to do it, making the broth from a roasted bird is the secret to the best chicken soup you can make.

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