Roasted Chicken Broth

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

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 3 hrs 45 mins

    TOTAL : 10 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

Per Serving: 421 calories; protein 37.6g; carbohydrates 7.5g; fat 25.8g; cholesterol 107.6mg; sodium 1333.6mg. The nutrition data for this recipe includes the full amount of the chicken and vegetables. The actual amount consumed may vary.