How to Make Scratch Roasted Chicken Broth (& Stock)
Homemade Chicken Stock (or Broth) Recipe …
Once you see how easy and tasty it is to make your own homemade chicken stock or broth using a whole chicken, leftover bones, fresh vegetables, vegetable scraps, and lots of fresh herbs, you’ll never go back to canned or box versions again. The depth of flavor in this rich broth is incredible, plus your home is going to smell AMAZING!
Making your own homemade stock or broth is surprisingly easy! It’s also a much healthier option over canned chicken broth. It’s also a super inexpensive way to add incredible flavor to any recipe that calls for chicken broth like stew recipes and homemade chicken noodle soup. This recipe is full of collagen, iron, and extra vitamins from the marrow within the chicken bones.
And if you’re growing your own herb garden, this is an excellent way to use your rosemary, thyme, parsley, and bay leaves to make this the tastiest herb-filled scratch chicken broth you have ever tasted!
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What is the difference between homemade chicken stock, homemade chicken broth, and chicken bone broth?
Chicken stock and chicken broth are similar and interchangeable in recipes calling for one or the other. Stock is made from more of the chicken carcass, bones, cartilage, and chicken skin. A longtime gentle simmer allows the gelatin, marrow, and collagen to release a richer texture, flavor, and plenty of vitamins and minerals whereas broth is made more from simmering the meat of the chicken. Chicken stock is darker in color, however, both stock and broth create a nice chicken flavor that can be used in many recipes.
Chicken bone broth is typically made with just chicken bones and water over a two-day-long simmer but it is essentially stock and a flavorful bone broth can also be substituted in any recipes calling for chicken broth.
How do you make this easy chicken stock recipe?
This is a super easy chicken stock recipe that does take several hours to simmer and cook but the prep time is easy and the results are incredible. A long, slow simmer is essential to the best-tasting broth. In our opinion, it is well worth the time so just be certain to prepare ahead or make it on a weekend and use it throughout your weeknight meals.
Use up an assortment of veggies from your own garden or those from the produce section of the grocery store. You can certainly add veggies that have reached the end of their life cycle but we prefer fresh for added flavor. Plus, this is a great way to clean out your refrigerator produce drawer before your next trip to the grocery store.
We prefer to use the entire chicken – meat, skin, bones – all of it form maximum flavor and nutrition. And … we like to add a tad bit of ketchup to our broth for the tomato flavor and the vinegar. It increases the richness and flavor.
Making your own roasted chicken broth will create the perfect base of liquid gold which almost tastes buttery. Perfect to have on hand to add to an assortment of recipes and this broth will create the most amazing and intoxicating aroma throughout your home!
What ingredients do you need to make your own homemade chicken stock?
Here’s what you’ll need from the grocery store:
- Whole chicken, giblets removed plus extra chicken pieces you may have like bone-in chicken breasts, chicken wings, chicken legs, and thighs – 3 to 4 pounds
- Onion, large – peeled and quartered
- Stalks celery, 3 stalks – chopped
- Carrots, 3 large – chopped
- Kosher salt, 1 tablespoon
- Black pepper plus a few whole black peppercorns, 1 tablespoon
- Fresh garlic, 6 cloves, smashed
- Tomato ketchup, 1 1/2 tablespoon
- Cold water, 12 cups
- Rosemary, 4 sprigs – fresh
- Parsley, 3 sprigs – fresh
- Bay leaves, 2 to 3 large leaves
See the recipe below to get started …
What kitchen equipment do you need to make scratch stock or broth?
- You can use a slow cooker (crockpot) or instant pot (pressure cooker) to make your own stock and broth but we prefer using our large Dutch oven or our large stockpot on the stovetop.
- A fine-mesh strainer to strain the stock prior to using or storing.
- Air tight, freezer-safe containers (preferably glass) for storing leftover broth.
Can you freeze homemade chicken Stock and broth?
Yes, freeze for later in 1 to 2 cup increments in glass jars (leave about 1/2 to 1-inches of room at the top because as the liquid freezes, it will expand) to make it easy and convenient for recipes. Or add to an ice cube tray to use smaller amounts just to enhance meat, veggies, and casserole recipes.
Be certain to label and date each jar before you freeze it and use it up within 3 months. Thaw in the refrigerator overnight prior to use. Refrigerated chicken broth should be used within 3 days.
Enjoy!
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Scratch Roasted Chicken Broth (Stock)
Equipment
- Dutch oven, 6 – 7 quart or large stock pot
Ingredients
- 1 3-4 lb whole chicken , giblets removed
- 1 large onion , peeled and quartered
- 3 stalks celery , chopped
- 3 large carrots , chopped
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 6 cloves fresh garlic , smashed
- 1½ tbsp ketchup
- 12 cups cold water
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 sprigs fresh parsley
- 2-3 bay leaves
Instructions
- Using a 6 to 7-quart Dutch oven or large soup stockpot, place the whole chicken (giblets removed) in the pan along with the onion and celery. Sprinkle in the salt.
- Preheat the oven to 400° F.
- Roast the chicken in the oven for 45 minutes to an hour, uncovered. The chicken should no longer be pink on the inside, the skin should be browned, and the internal temperature (at the thickest part of the thigh) should read 160° F.Once thoroughly roasted, transfer the chicken to a large baking sheet to cool slightly. Once cooled, remove the meat from the bones but set aside, seal, and refrigerate the chicken breast meat for another recipe. Discard the chicken skins.
- Remove the chicken fat from the Dutch oven but leave the brown bits on the bottom of the pot. Those are full of flavor and needed for the broth. ** If making Scratch Chicken Noodle Soup, reserve about 4 tablespoons of this fat for use in that recipe.
- Move the Dutch oven to the stove over medium-high heat. Transfer the bones and the dark meat from the legs and thighs back to the pot. Add in garlic, ketchup, and water. Bring to a boil. Stirring occasionally, scrape up the brown bits to add the flavor into the broth. Once boiling, reduce the heat to low and simmer for 3 hours.
- As foam develops on the surface of the broth, skim it off and discard it.
- After 3 hours have passed, use a strainer to divide the broth from the bones, meat, and vegetables. Remove the meat from the bones, seal, and refrigerate for another recipe.The broth is now ready to freeze, refrigerate for later use or use immediately.
Notes
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