A delectable concoction of almonds, coconut, and dried cranberries will enliven your couscous pilaf.
| Prep Time: | 25 mins |
| Cook Time: | 3 hrs 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- The nutrition data for this recipe includes the full amount of the chicken and vegetables. The actual amount consumed may vary.
- If using this broth to make
- , reserve 2 tablespoons of melted chicken fat from Dutch oven after roasting.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 7 g |
| Sodium | 1334 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This technique produced such a flavorful stock and made the best chicken noodle soup ever! My grandparents were floored by the amount of flavor. Will definitely be making stock for lots of soup bases to come. Thanks, Chef John!
This broth is fantastic, especially when used in chef John’s chicken noodle up.
Perfect as written – this is my new go-to chicken broth recipe. Thank you, Chef John!!
I made the broth last night, and the soup today. I followed the directions to a tee, and I am renaming this soup to World Peace. Because how can anyone disagree with anyone while eating this soup? All you’ll hear is the slurp slurp and the ahhs. Best soup I’ve ever made. Sure, the broth is time-consuming…for my stove, but not for me! No more boxes of broth for this gal. This is a game changer! Don’t omit the ketchup! Maybe it’s the acidity it adds, or that hint of sweet, but it is vital!
I use all these ingredients and put it all in a pressure cooker for 45 minutes. I then use the meat off the bone for my chicken noodle soup. Sauté onion and garlic in a bit of butter, add carrot and celery, thyme, add broth and chicken, then noodle of choice.
I’m a Chef John fanatic. This recipe is great, and I did make some changes because I simply can’t stand to “waste” good chicken. I rub the chicken all over with salt and pepper, sometimes I’ll add other spices (paprika, marjoram, turmeric, etc) and roast in the oven. Then i stuff the bird with as many onion, celery, and carrot pieces I can.
It makes a really rich broth. It was almost a little too chicken-y for me. Skim the fat better than I did to avoid a greasy broth. I’d make it again but maybe without all the dark meat left in.
I cheated and used a rotisserie chicken. Deboned it loosely and kept the roasted skin. Left out the backbone and the pelvis. Added a tablespoon of Montrel Chicken seasoning. Chopped the long bones in half to let the marrow seep. In place of ketchup, added a tablespoon of cider vinegar to have the acid leech the bones.
I double this recipe and freeze the broth in quart freezer containers. It’s more convenient and better tasting than what I can get at the store.
Great broth base for soups! Cooking 4 Joy seems worried about the environmental footprint of simmering for 3 hours (electricity or gas use) and suggests buying pre-made broth. I suggest they think about that more thoroughly as the boughten broth likely has a much larger if not double or triple the footprint, if they are so worried.
Make this broth for “Chef John’s Chicken Noodle Soup”—it’s excellent! Loved by everyone at the table from ages 1-77!
Labor intensive but then so is the flavor – intense and full of depth so it is worth the time if you can do it, go for it. I made my own version of chicken rice soup with it and it was a big hit. Love Chef John’s recipes and his videos always make me smile. He has a good sense of humor.
This makes very good broth! As usual, Chef John registers another hit!!.
Excellent broth – especially given it’s so EASY to make.
This is an excellent recipe. It serves as the backbone for many other broth-based meals. It is rich and hearty. High fives to Chef John. He never disappoints.
I’ve made this several times. I make this as written except I cook the entire carcass after I take off the breast meat. Just easier. Also—I live at altitude so I roast the chicken about an hour and 20 minutes. When I roasted it only an hour, the breast meat was still raw. Yes, I know a instant read thermometer would solve this, but I haven’t one! Anyway, we LOVE this recipe.
Forget all your other chicken broth recipes! This is the best, and of course its Chef Johns. I made this broth then made the soup. Goodness, it was so good I could just cry
I used a cooked rotisserie chicken that I had on hand, and it worked great (and saved time). I also added carrots and dried parsley. I also let it simmer for only two hours. This recipe produced the exact amount of broth needed for a scaled down to 5 servings of Chicken Noodle Soup by Sherry from this site. The soup came out great!
Great! Make it all the time.
Is this ever fabulous! Maybe it was the secret ingredient.
My first time making broth. It made his chicken soup recipe so delicious. I plan to make more for other recipes.