adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Chicken and Broth
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours 10 minutes
Wholesome chicken vegetable soup - a comforting one-pot meal.
Ingredients:
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • 2 medium carrots
  • 2 medium stalks celery
  • 1 medium onion, quartered
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium stalk celery with leaves, cut up
  • 1 medium carrot, cut up
  • 1 small onion, cut up
  • 1 sprig fresh parsley
  • 5 cups cold water
Instructions:
  • Preheat the oven to 400°F. Spread the roasted chicken and vegetables in a 15x10x1-inch pan without greasing it. Roast for 1 to 1 hour 15 minutes until the chicken is a beautiful medium to deep golden brown and the pan juices are richly colored.
  • Once the chicken has cooled to a comfortable temperature, separate the meat from the bones and set aside, keeping the carcass, skin, pan juices, and any browned bits in the pan. Cut the chicken into 1/2-inch pieces and refrigerate it. Remove the carrots, celery, and onion from the pan and discard them.
  • Place chicken bones, skin, all pan juices, and any browned bits in a 4- to 6-quart Dutch oven or stockpot. Add the broth ingredients and bring to a boil. Remove any foam that forms on the surface, then reduce the heat, cover, and simmer for about 30 minutes to enhance the flavors.
  • Separate broth from bones and skin with care. Filter broth through fine-mesh strainer and discard residue. Remove any fat from the broth. Use immediately or store broth and chicken separately in the fridge for up to 24 hours or freeze for up to 6 months.

Similar Recipes