Description
A flavorful roasted chicken broth made from scratch using a whole chicken and fresh vegetables.
Ingredients
Scale
- 3–4 lb. whole chicken (Smart Chicken, remove giblets)
- 2 tablespoons avocado oil (to lightly coat chicken and vegetables)
- 1 tablespoon kosher salt (to lightly season chicken and vegetables)
- 10–12 cups water
- 1 tablespoon apple cider vinegar
- 2 sprigs fresh sage
- 2–3 sprigs fresh thyme
- 2–3 sprigs fresh Italian parsley
- 2 bay leaves
- 5–10 peppercorns
- 2 medium carrots (chopped, or 1 large)
- 2 stalks celery (chopped)
- 1 large yellow onion (quartered)
- 4 cloves garlic (whole)
- to taste kosher salt (to season broth at the end)
Instructions
- Preheat the oven to 400 degrees. Remove giblets from the chicken. Place it on a rimmed baking tray. Lightly coat the chicken with avocado oil and kosher salt.
- Prep the vegetables. Chop the carrots and celery, then quarter the onion. Lightly coat the vegetables and garlic cloves with avocado oil and a pinch of kosher salt. Set aside. Total roasting time will be roughly 60-90 minutes. A general rule of thumb is 15-18 minutes per pound of chicken. Halfway through roasting, add the chopped carrot, celery, quartered onion, and whole garlic cloves to the baking tray with the chicken. Place it back in the oven.
- Once the chicken is fully cooked through (165 degrees Fahrenheit) and the vegetables have caramelized, pull the tray from the oven. Let it cool and pull all meat and skin off the bones. Save this meat for chicken salad. Discard the skin.
- Add the roasted vegetables and chicken bones to a Dutch oven. Cover the bones, vegetables, and garlic with 10-12 cups cold water. Add the apple cider vinegar. Deglaze the baking tray and make sure you capture all the fond (crispy pieces) from the pan. Add the peppercorns, bay leaves, fresh thyme, and sage to the pot. Bring everything to a boil then quickly reduce the heat to a simmer. Skim off any foam that forms on top of the broth. Simmer for 1-2 more hours until a rich, golden broth forms.
- When there are about 30 minutes left, add 2-3 sprigs of Italian parsley. Continue to simmer until the broth has reached maximum flavor, strain everything through a fine mesh strainer. Option to run it through a layer of cheesecloth for extra filtering. Season the broth with kosher salt. Taste and adjust salt as needed.
- Chill stock in an ice bath to quickly and safely bring down the temperature. Once completely cool, portion it out and refrigerate or freeze.
Notes
- Store in the refrigerator for up to a week or freeze in portions for later use.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg