Roasted Chicken Broth

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Place chicken, onion, and celery in a Dutch oven. Sprinkle salt evenly over the chicken. (2 minutes)

Recipe View Roast chicken, uncovered, in the preheated oven until the internal temperature reaches 160 degrees F (70 degrees C), approximately 45 minutes to 1 hour. Ensure the skin is beautifully browned. (60 minutes)

Recipe View Carefully transfer the roasted chicken to a plate and allow it to cool slightly before handling. Once cool enough, separate the meat from the bones. Reserve the chicken breast meat in a covered container for another use, such as a salad or sandwich. Discard the chicken skin. (20 minutes)

Recipe View Remove the rendered chicken fat from the Dutch oven, being careful to leave the flavorful browned bits adhered to the bottom of the pot. These bits are essential for building a rich broth. (5 minutes)

Recipe View Place the Dutch oven over medium-high heat. Return the chicken bones and the dark meat from the drumsticks and thighs to the pot. Add the smashed garlic cloves, ketchup, and cold water. Bring the mixture to a boil, using a spoon to scrape up and dissolve the flavorful browned bits from the bottom of the Dutch oven. Once boiling, reduce the heat to low, cover, and simmer gently for 3 hours, adding more water as needed to maintain the liquid level. (190 minutes)

Recipe View As the broth simmers, periodically skim off any foam or impurities that rise to the surface. This will result in a clearer, cleaner-tasting broth. (5 minutes)

Recipe View Carefully remove and discard the bones, meat, and vegetables from the Dutch oven. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove any remaining solids. The strained broth is now ready to be used in your favorite recipes or served as a comforting soup. (10 minutes)