May 06, 2012
EXCELLENT! One of the things that I did different: After I removed all of the skin and the meat after the roasting time of the chicken - I roasted the bones and the veggies from the pot (I added more onions, carrot and celery) on an oiled baking sheet and baked them at 400°F for ~ 30 minutes so to extract a richer flavor from the bones and the veggies. I followed the remainder of the recipe except I substituted a large dried bay leaf in place of the thyme, added some fresh celery leafs from a celery bunch and black peppercorns after all of the foam and fat had been skimmed off. I never omit bay leafs, celery leafs or peppercorns when I make a broth/stock. I was leery of using ketchup in a broth but I used the Hunts® brand of ketchup because it doesn’t have any high fructose corn syrup in it. Note: I wash off the dirt but I never pare carrots nor peel the outside skin off of onions for making broth/stock because I strive for all of the natural flavor and color that I can get into a broth/stock. After all, the broth is strained well and the bones seasonings and veggies are discarded at the end. The end result was perfect for my tastes and the ketchup added a surprisingly nice touch of flavor to the broth.
—Dale
