Roasted Chicken Broth

Name: Roasted Chicken Broth
Prep time: 5 min
Cook time: 5 h
Total time: 13 h 5 min
Yield: 16 cups
Ingredients: 4 pounds chicken pieces; 2 celery ribs with leaves; 2 medium carrots; 2 medium onions; 1 whole head of garlic; 2 tsp kosher salt; 2 tsp freshly ground black pepper; 2 tbsp regular olive oil; 2 bay leaves; 1/2 teaspoon dried rosemary or 2 sprigs fresh rosemary; 1/2 cup fresh parsley; 1/2 teaspoon dried thyme or 3 sprigs fresh thyme; 1/2 tsp dried ground sage; 8 to 10 whole black peppercorns; 3 quarts cold water; Juice of 1/2 lemon

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4.7

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 hrs
Additional Time
8 hrs
Total Time
13 hrs 5 mins
Servings
16 cups
Calories
355 kcal
Course
Soup
Cuisine
French

Roasted Chicken Broth

Marcus Rose

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Chicken broth is easy to make from scratch! Homemade chicken broth can be used in just about anything and is essential in a cold-busting chicken noodle soup.

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Ingredients

Servings

4 pounds chicken pieces legs, wings, feet, necks and/or back bones
2 celery ribs with leaves cut into chunks
2 medium carrots cut into chunks
2 medium onions quartered, skin left on
1 whole head of garlic
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tbsp regular olive oil
2 bay leaves
1/2 teaspoon dried rosemary or 2 sprigs fresh rosemary
1/2 cup fresh parsley
1/2 teaspoon dried thyme or 3 sprigs fresh thyme
1/2 tsp dried ground sage
8 to 10 whole black peppercorns
3 quarts cold water
Juice of 1/2 lemon

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Instructions

Preheat the oven to 425 degrees (220 degrees C).
Arrange the chicken parts, carrots, celery, garlic, and onion in a roasting pan large enough to hold them in one layer; drizzle all those components with the oil and season well with kosher salt. Roast for 30 to 45 minutes or until the skin on the chicken is golden brown and the vegetables are browning.
Combine the roasted chicken and vegetables with the black peppercorns, rosemary, thyme, bay leaves, and sage in a large stockpot or Dutch oven. Add the cold water to the pot and bring to a lively simmer over medium heat. Then reduce the heat to medium-low, letting the stock simmer gently; partially cover and cook for anywhere from 3 hours to 8 hours.
As foam and fat rise to the top, skim it off using a spoon. Repeat every so often.
Taste, and add salt and ground black pepper, as needed. If using, add the juice of a lemon.
Use a slotted spoon to remove the chicken, allowing the stock to drain back into the pot. You can reserve the chicken meat for other dishes; it will keep in a covered container in the refrigerator for 3 days.
Strain the broth in a mesh colander and cheesecloth, discarding the remaining vegetable solids, bones, and chicken skin. Cool the broth in a bowl in the fridge covered in plastic wrap. Let chill for 8 hours to overnight, then skim the excess fat that has chilled and risen to the top with a spoon and discard it.
Freeze stock flat in freezer-safe zip-top bags, it'll last for six months in the freezer. Otherwise keep it in a covered container for 4-5 days in the fridge.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 355kcal (18%) Carbohydrates 8g (3%) Protein 41g (82%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 11g Cholesterol 178mg (59%) Sodium 567mg (24%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 16cups

Amount Per Serving

Calories 355 kcal

% Daily Value*

Serving	1g
Calories	355kcal	18%
Carbohydrates	8g	3%
Protein	41g	82%
Fat	17g	26%
Saturated Fat	4g	20%
Polyunsaturated Fat	11g	65%
Cholesterol	178mg	59%
Sodium	567mg	24%
Fiber	2g	8%
Sugar	4g	8%