roasted chicken broth

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs 20 mins


• 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.