Roasted Chicken Broth
User Reviews
4.7
14 reviews
Excellent
Roasted Chicken Broth
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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
- 4 pounds chicken pieces legs, wings, feet, necks and/or back bones
- 2 celery cut into chunks, ribs with leaves
- 2 carrot cut into chunks, medium
- 2 onion quartered, skin left on, medium
- 1 garlic whole head
- 2 tsp kosher salt
- 2 tsp black pepper freshly ground
- 2 tbsp olive oil regular
- 2 bay leaf
- 1/2 teaspoon rosemary dried or 2 sprigs fresh
- 1/2 cup parsley fresh
- 1/2 teaspoon thyme dried or 3 sprigs fresh
- 1/2 tsp sage dried ground
- 8 to 10 black peppercorns whole
- 3 quarts water cold
- lemon juice of half
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
(65%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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