"Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth." — Chef John
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1 (3 1/2) pound
chicken, giblets removed
onion, peeled and quartered
celery, cut in chunks
garlic, lightly smashed
cold water, or more as needed
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.
This is really pretty good but wasn't quite as flavorful as I expected. I have never used the secret ingredient "ketchup" when making Broth - I am not a huge ketchup fan nor do I hate it - I am not sure what it added to the overall flavor. I usually roast the bones with a few more vegetable scrapes, after having removed all the meat - and achieve a similar broth with a bit more depth of flavor. Enjoy!
I use this broth for my soups all the time. It makes the best chicken soup ever! I followed the directions exactly the first time, but sometimes I add my own touch. I do use some of the drippings to flavor the broth. I have also used rotisserie chicken to make this broth, just make sure you save the drippings from the bottom of the rotisserie pan.
I have made this several times now as there was a tremendous sale on chicken I couldn't pass up! I followed the recipe exactly with the exception of the ketchup. There is so little of it and I just didn't want that in my "natural" broth. It was good, but a little light on flavor for me and kind of too much work. (4 stars as written) So - I simplified. I roasted the chicken & veggies as directed. I separated the meat then roasted the bones. I placed the chicken bones and the veggies in my crock pot. I deglazed the roasting pan with a good cup or so of white wine and put in the crock pot as well. I added enough water to cover everything by an inch and set the crock pot to low. I let this cook overnight. In the morning I removed the bones and veggies. I skimmed the broth and let it cool until I could put the whole thing in the refrigerator. Once cold I removed the fat easily and underneath that was a beautiful, rich, gelatinous stock. Quite flavorful. I froze the stock in 16 ounce containers. Easy and no babysitting the stove! (5 stars with these changes.)
This makes a really good broth and will be my go to recipe from now on. No more store bought. Next time I make it though I think I'll double the recipe and freeze half for a later use. I did spend the whole day in the kitchen and wished it had made more broth than just enough for one batch of soup. All in all an excellent broth. Best chicken noodle soup I ever made and all because of the broth.
I love this broth, it is the most flavorful one I have ever made. It is also very easy.
Turned out so very well.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Chicken Broth
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
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