BEST EVER CHICKEN BROTH
Okay, so I’ve been fairly freaked out by the enormity of trying to come up with a chicken noodle soup that will knock everyone’s socks off for our USA week coming up. I’ve tried to maintain the appearance of “normal” (as best I can), but behind the mask I’ve been obsessing over how to get maximum flavor with the most ease. It was just this morning I had a Gru “LIGHTBULB!” moment. I’d already decided I needed to roast the veggies before adding them to the water, but I couldn’t figure out the best way to get maximum chicken flavor and color into the broth. Well, by George, I’ve done it!
What you need for this best ever broth is a chicken carcass from a roasted chicken. I will be putting my recipe online for The. Best. Ever. Roasted. Chicken. (really, it is the best ever) next week, but if you aren’t up for roasting your own chicken right now, grab one from wherever it is you get a killer rotisserie chicken (I’ve heard that Costco’s is not only gluten-free, but also really yummy). Enjoy that chicken tonight and save the bones (including the drumstick bones that your kids gnawed on if you can stomach it). You can keep the carcass in the fridge for a few days, so don’t feel the need to tackle this broth right away. Another option is tossing it in the freezer for the next time you want to make this. You won’t regret it.
This is a great thing to put on the stove first thing on a weekend morning so that your house will smell heavenly and you can have it all cooled and ready to put in the fridge or freezer before hitting the hay.
Alrighty, here it is. You’ll see this broth again in a couple of weeks when Calvin and I make Chicken Noodle Soup, but in the meantime you can start enjoying it as soon as you have a chicken carcass on hand. Enjoy!
Best Ever Chicken Broth
- 1 large yellow onion, quartered, skin on
- 3 large carrots, cut into large chunks
- 1 head of garlic, the top cut off
- 8 stalks celery
- 1 tablespoon olive oil
- 1 roasted chicken carcass (plus heart and neck if you have them)
- 10 peppercorns
- 20 stalks parsley – including stems
- 12 cups water (approximately)
- Heat oven to 350. Line baking sheet with parchment paper. Place onion (with skin on – this makes the broth more brown), carrot, garlic + celery on parchment paper and roast 40-45 minutes until house smells heavenly and veggies are beginning to soften and brown. (You can roast them longer if you like… just make sure the onions don’t burn!)
- Meanwhile, heat olive oil in large pot over medium-high heat. Add chicken carcass (plus heart and neck if you have them) and deeply brown on all sides.
- Add roasted veggies to browned chicken pot and add parsley, peppercorns, and enough water to cover (approximately 12 cups). Bring to a boil, then reduce to low.
- Simmer 4-8 hours. When broth has decreased in volume by about 1″, strain through a fine-mesh strainer.
- Broth can be used immediately, stored in the fridge for 4-5 days, or frozen for later use.