Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes Roasted Chicken Broth 4.8 (83) 60 Reviews 5 Photos Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on September 6, 2022 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 25 mins Cook Time: 3 hrs 45 mins Additional Time: 10 mins Total Time: 4 hrs 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Directions 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. Baking Nana Editor's Note: The nutrition data for this recipe includes the full amount of the chicken and vegetables. The actual amount consumed may vary. If using this broth to make Chef John's Homemade Chicken Noodle Soup, reserve 2 tablespoons of melted chicken fat from Dutch oven after roasting. I Made It Print 195 home cooks made it! Nutrition Facts (per serving) 421 Calories 26g Fat 8g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 421 % Daily Value * Total Fat 26g 33% Saturated Fat 7g 35% Cholesterol 108mg 36% Sodium 1334mg 58% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 4g Protein 38g 75% Vitamin C 6mg 7% Calcium 57mg 4% Iron 2mg 12% Potassium 401mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.