Description
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Ingredients
- 1 (3 1/2) pound chicken, giblets removed
- 1 onion, peeled and quartered
- 1 rib celery, cut in chunks
- 2 teaspoons kosher salt
- 3 cloves garlic, lightly smashed
- 1 tablespoon ketchup
- 2 quarts cold water, or more as needed
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.
Prep Time: 25 mins
Cook Time: 3 hrs 45 mins
Total Time: 4 hrs 20 mins
Servings: 4