• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Broths/Stocks

    March 24, 2013

    Roasted Chicken Broth

    Jump to Recipe Print Recipe

    Flavorful homemade Roasted Chicken Broth, lower in sodium than store-bought. Made with freshly roasted bones, carrots, celery, onions, garlic, and fresh herbs, homemade broth is easy to make and great to freeze for use anytime!

    Flavorful homemade Roasted Chicken Broth, lower in sodium than store-bought. Made with freshly roasted bones, carrots, celery, onions, garlic, and fresh herbs, homemade broth is easy to make and great to freeze for use anytime!

     

    I've been making homemade chicken broth for many years now. I used to call it "stock" but I have since discovered that because I make it with the chicken meat and not just the bones it is considered broth. Broth is also normally seasoned with salt, and stock is not. Stock is more of a base to be used in another recipe, which would then be seasoned. Broth is more of a finished product, because of the use of the meat giving it a richer flavor. I guess technically the way I made it this time is more of a stock than the other way I make it...Ok, I'm obsessing. For the most part you can use either interchangeably. Either way, homemade is much better than store-bought, and much less salty! In fact, I don't add salt at all, I think it's flavorful enough without it.

    Roasted Chicken Broth

     photo RoastedChickenBroth_zpsc21ab889.png

    I'm updating this post a few years after it was first published. Back then, this was the first time I ever made roasted chicken broth, I've done it this way ever since. Before that I would just simmer the chicken with the carrots, celery, etc, but I found out many years ago that my turkey broth is MUCH better roasted, so I wanted to try it with chicken. I made a roasted chicken a few days before, so I had the bones right on hand, but you can also freeze a carcass with some leftover chicken meat in a freezer bag to make into Roasted Chicken Broth at a later time.

    Print Recipe
    No ratings yet

    Roasted Chicken Broth

    Flavorful homemade Roasted Chicken Broth, lower in sodium than store-bought. Made with freshly roasted bones, carrots, celery, onions, garlic, and fresh herbs, homemade broth is easy to make and great to freeze for use anytime!
    Prep Time30 minutes mins
    Cook Time3 hours hrs 40 minutes mins
    Total Time4 hours hrs 10 minutes mins
    Course: All
    Cuisine: All
    Servings: 12 cups
    Calories: 86kcal
    Author: Bernadette Martin

    Ingredients

    • 1 Carcass whole wings and legs ( meat and skin still on) of a 5-6 pound roasted chicken
    • 3 carrots peeled with the tops cut off and cut in half
    • 3 stalks celery with some leaves
    • 1 whole yellow onion unpeeled
    • 4-5 cloves garlic unpeeled
    • small handful fresh parsley stems on
    • 5 black peppercorns
    • 2 bay leaves
    • cold water enough to cover everything in the pot

    Instructions

    • Put the carcass, legs, and wings on a roasting pan and put in a preheated 400 degree F oven for 40 minutes, turning after 20 minutes.
    • Remove from the roasting pan, letting the grease drip off, and put in a large stock pot along with the carrots, celery, onion, garlic, parsley, peppercorns and bay leaves. Cover with cold water, bring to a boil, reduce heat and cover. Simmer for 2-3 hours, or longer. You can skim the foam that rises to the top with a spoon over the simmering time. The longer it simmers the more flavorful the finished broth will be!
    • When it is done simmering, strain the broth through a fine mesh strainer lined with cheesecloth into another pot. Discard the vegetables. Reserve and remove the chicken from the bones if you are planning on making chicken soup with the broth. To cool the broth quickly, fill your sink with ice water, adding more ice as the water warms and stir the broth often. The easiest way I have found to skim the fat that rises to the top is to put the broth in containers and refrigerate until the fat hardens, but if you need the broth right away skim the top of the cooled pot with a spoon. You won’t be able to remove as much fat this way, but it's fine in a pinch. Once you have skimmed the fat, the broth can be frozen for up to 9 months.

    Notes

    Nutritional information is an estimate and will vary with each batch.  

    Nutrition

    Calories: 86kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 19mg | Potassium: 252mg | Sugar: 1g | Vitamin A: 2595IU | Vitamin C: 2.2mg | Calcium: 13mg | Iron: 0.1mg

     

     

    Linked to:

    Home Cooking Memories Weekend Link Party #10

    « Processed Foods and Why I Sometimes Use Them
    Ranch Red Skinned Mashed Potatoes »
    148 shares
    • Facebook23
    • Twitter

    Reader Interactions

    Comments

    1. DB-The Foodie Stuntman @ Crazy Foodie Stunts says

      March 26, 2014 at 3:25 pm

      Ever try browning the carrots, onions and celery in a little bit of oil before adding your roasted chicken parts and water? Your broth will have more depth of flavor.

      Reply
      • Bernadette says

        March 26, 2014 at 3:29 pm

        Honestly, I never thought of it. When I do turkey stock I make it from a roasted turkey that I had stuffed with carrots, onions, and celery, plus a few pieces that brown on the outside, then I roast the bones before making the stock. I'll try browning them in a pan next time, thanks!

        Reply
    2. Paula says

      November 26, 2013 at 6:49 pm

      Doing an overnight version of this. So exciting! Thanks!

      Reply
      • Bernadette says

        November 26, 2013 at 6:51 pm

        Overnight? You mean simmer it all night?

        Reply
        • Paula says

          November 26, 2013 at 9:11 pm

          Crock pot!

    3. Audra says

      April 21, 2013 at 11:28 am

      *holiday's, I
      Me and my typo errors 🙂

      Reply
      • Bernadette says

        April 21, 2013 at 11:31 am

        I didn't even notice 🙂 Did you see my message on your page?

        Reply
    4. Audra says

      April 21, 2013 at 11:03 am

      Hey girl, I love this recipe! I remember around the holiday that you posted you were making homemade broth for soups and Googled to find this new recipe! i will definitely be trying this very soon! -Audra

      Reply
      • Bernadette says

        April 21, 2013 at 11:06 am

        Thanks Audra!

        Reply
    5. Brandie (@HomeCookMemory) says

      April 13, 2013 at 2:42 am

      I love this idea...never once did I think to roast the carcass. Totally going to try this the next time I made a whole chicken for dinner. Thanks for sharing this at the last Weekend Kitchen Link Party...hope to see you this weekend too!

      Reply
      • Bernadette says

        April 13, 2013 at 11:12 am

        I need to make some more, I'm out again! I'll stop by the link party today 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Hi everyone! Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    148 shares
    148 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required