Roasted Chicken Broth

Recipe submitted by: Amy Pickett

A flavorful chicken broth to use alone or as an additional to flavor your favorite recipes.
cook 25min
cook 3hrs 45mins
cook 4

What's in it


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

How to cook it


  • 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.