ROASTED CHICKEN AND BROTH

Roasted Chicken and Broth image

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

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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

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