Roasted Chicken Broth

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.

3. 3

   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.

4. 4

   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.

5. 5

   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.)

6. 6

   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.

7. 7

   As broth simmers, occasionally skim off and discard any foam that rises to the surface.

8. 8

   Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

* Per serving · 4 servings · Values may vary.