Ingredients for - Roasted Chicken Broth
How to cook deliciously - Roasted Chicken Broth
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C).
2 . Stage
Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
3 . Stage
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.
4 . Stage
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.
5 . Stage
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.)
6 . Stage
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.
7 . Stage
As broth simmers, occasionally skim off and discard any foam that rises to the surface.
8 . Stage
Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes. Baking Nana