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Roasted Chicken Broth
Prep Time
30 mins
Cook Time
3 hrs 40 mins
Total Time
4 hrs 10 mins
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!
Course: All
Cuisine: All
Servings: 12 cups
Calories: 86 kcal
Author: Bernadette Martin
  • 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
  1. 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.
  2. 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!

  3. 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.
Recipe Notes

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

Nutrition Facts
Roasted Chicken Broth
Amount Per Serving
Calories 86 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 19mg1%
Potassium 252mg7%
Carbohydrates 8g3%
Sugar 1g1%
Protein 6g12%
Vitamin A 2595IU52%
Vitamin C 2.2mg3%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.