Roasted Chicken Broth

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

• Preparation Time: 25 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 25 mins
• Calories: 421 Calories

Ingredients

• 2 teaspoons kosher salt
• 1 tablespoon ketchup
• 1 onion, peeled and quartered
• 1 (3 1/2) pound chicken, giblets removed
• 1 rib celery, cut in chunks
• 3 cloves garlic, lightly smashed
• 2 quarts cold water, or more as needed

Recipe Instructions

Step 1

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

Step 2

Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.

Step 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.

Step 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.

Step 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.)

Step 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.

Step 7

As broth simmers, occasionally skim off and discard any foam that rises to the surface.

Step 8

Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.