Roasted Chicken Broth
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Description
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Ingredients
- 1 (3 1/2) pound chicken, giblets removed
- 1 onion, peeled and quartered
- 1 rib celery, cut in chunks
- 2 teaspoons kosher salt
- 3 cloves garlic, lightly smashed
- 1 tablespoon ketchup
- 2 quarts cold water, or more as needed
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.
Nutrition Facts
serving: 4 servings
calories: 420.6 kcal
carbohydrates: 7.5 g
protein: 37.6 g
saturated fat: 7 g
cholesterol: 107.6 mg
sodium: 1333.6 mg
fiber: 1.2 g
sugar: 3.5 g