Best Roasted Chicken Broth Recipes

ROASTED CHICKEN BROTH

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.

ROSEMARY-ROASTED CHICKEN BREASTS, NEW POTATOES, GARLIC PAN BROTH

Steps:

• 1. Preheat oven to 500º . Place a heavy cast-iron Dutch oven with lid inside while pre-heating. 2. Toss potatoes, onions, and garlic with olive oil. Season well with salt and pepper. 3. Season chicken breasts on both sides with salt and pepper. 4. When Dutch oven is very hot, place potato mixture in Dutch oven. Place half the rosemary sprigs on top, then chicken breasts, then remaining rosemary sprigs. 5. Close lid and cook for 45 minutes without opening. Gently shake Dutch oven occasionally to move potatoes around. 6. When done, remove chicken and potatoes to a platter. Place Dutch oven with onions and garlic on a burner. Add chicken stock, bring to a boil, and simmer until reduce by ½ to 2/3. 7. Remove from heat, stir in butter, and serve with potatoes and chicken. A crispy, simple salad of iceberg lettuce and mild blue cheese goes nicely with this dish.

CHICKEN AND MASHED POTATOES WITH HERB-ROASTED TOMATOES AND OLIVE BROTH

Steps:

• For herb-roasted tomatoes:
• Preheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
• Meanwhile, prepare olive broth:
• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
• Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer.
• Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.

ROASTED CHICKEN AND BROTH

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.

ROASTED CHICKEN BROTH RECIPE - (4.3/5)

Steps:

• Preheat the oven to 425°F. Place the chicken into a roasting pan. Note: I like to use my large cast-iron frying pan. *I buy organic chicken legs, for about $1.99 a pound. A whole organic cut-up chicken costs about $12.00, so this saves money. You could use chicken thighs, as they are also less expensive. Nestle the vegetables around the chicken. Season the chicken with coarse salt & pepper and drizzle the chicken and veggies with olive oil. Nestle the parsley in the pan. Roast the chicken and vegetables for about 30 minutes. Turn the chicken over, and season with additional salt and pepper. Continue roasting for another 45 minutes; you will begin to smell a rich aroma coming from the oven. The chicken might looks very dark, and dry. Don't worry, because it will then be cooked in water to make a rich broth. Place the roasted contents into your pressure cooker pot (or into a large stockpot). There should be chicken and vegetable "fond" stuck to the bottom of your pan. Add one cup of water and bring everything to boil, scraping and loosening up the dark brown matter. This is flavor! Pour the contents into the pot and add 7 cups of water. If using your InstantPot pressure cooker, use the SOUP setting (30 minutes) to pressure cook on high. If using a stove top stock pot, simmer for 90 minutes. Once the pressure cooker beeps, do a quick release. Pour the soup contents through a large sieve and into another pot. Reserve the chicken, to cut up and add into the soup (or freeze for another purpose). Discard the remaining vegetables. Season the broth with salt, to your taste. The reason that I don't add additional salt, while simmering my soup, is that I might use it for a recipe and I want to adjust the salt at the very end of my recipe. Freezes beautifully.