ROASTED CHICKEN BROTH
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 7.5 g, Cholesterol 107.6 mg, Fat 25.8 g, Fiber 1.2 g, Protein 37.6 g, SaturatedFat 7 g, Sodium 1333.6 mg, Sugar 3.5 g
CHICKEN BROTH
Provided by Food Network Kitchen
Time 3h5m
Yield about 3 quarts
Number Of Ingredients 11
Steps:
- Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
- Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
- Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
ROASTED CHICKEN AND BROTH
Cozy up with a hearty, simple soup tonight! Chicken, broth, and veggies are all you need for this comforting, one-pot staple.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange roasted chicken and vegetable ingredients. Roast 1 hour to 1 hour 15 minutes or until chicken is medium to deep golden brown and pan juices are deep golden brown.
- When cool enough to handle, remove chicken from carcass, reserving carcass, skin, pan juices and any browned bits from bottom of pan. Cut chicken into 1/2-inch pieces; cover and refrigerate. Discard, carrots, celery and onion from pan.
- In 4- to 6-quart Dutch oven or stockpot, place chicken bones, skin, all pan juices and any browned bits. Add broth ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 30 minutes to develop flavors.
- Carefully remove bones and skin from broth. Strain broth through fine-mesh strainer; discard strainer contents. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.
Nutrition Facts : Calories 220, Carbohydrate 0 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g
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- Put the carcass, legs, and wings on a roasting pan and put in a preheated 400 degree F oven for 40 minutes, turning after 20 minutes.
- Remove from the roasting pan, letting the grease drip off, and put in a large stock pot along with the carrots, celery, onion, garlic, parsley, peppercorns and bay leaves. Cover with cold water, bring to a boil, reduce heat and cover. Simmer for 2-3 hours, or longer. You can skim the foam that rises to the top with a spoon over the simmering time. The longer it simmers the more flavorful the finished broth will be!
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