Learn how to make a flavorful and comforting roasted chicken broth from scratch. This versatile broth can be used as a base for soups, stews, and sauces, or enjoyed on its own as a warming and nourishing drink. With simple ingredients and easy steps, this recipe will make you fall in love with the rich aroma and taste of homemade broth. Perfect for cold winter days or whenever you need a comforting bowl of goodness.
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 large onions, quartered
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
Directions
- Preheat the oven to 425°F (220°C).
- Place the chicken in a roasting pan and rub it with olive oil. Season with salt and pepper.
- Roast the chicken in the preheated oven for about 1 hour or until the skin is golden brown and crispy.
- Remove the chicken from the oven and let it cool slightly. Then, separate the meat from the bones and set aside for another use.
- In a large stockpot, add the onions, carrots, celery, garlic, bay leaves, peppercorns, and roasted chicken bones.
- Cover with water, about 12 cups (3 liters), and bring to a boil over high heat.
- Once boiling, reduce the heat to low and let the broth simmer uncovered for about 3-4 hours. Skim off any impurities that rise to the top.
- After simmering, remove from heat and strain the broth through a fine mesh strainer or cheesecloth into a clean pot.
- Discard the solids or save some of the cooked vegetables for garnish.
- Let the broth cool at room temperature for about 30 minutes, then transfer to an airtight container and refrigerate overnight.
- The next day, remove any solidified fat from the surface of the broth and discard it.
- The roasted chicken broth is now ready to be used in your favorite recipes or consumed as a tasty and nutritious drink!
