Start this flavorful chicken broth by roasting the chicken first then use all the dark meat to fortify the broth
Prep Time
10 mins
Dificult
Medium
Servings
4 hrs 20 mins
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
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.
Baking Nana
Editor's Note:
The nutrition data for this recipe includes the full amount of the chicken and vegetables. The actual amount consumed may vary.
If using this broth to make Chef John's Homemade Chicken Noodle Soup
reserve 2 tablespoons of melted chicken fat from Dutch oven after roasting.
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