Roasted Chicken and Broth

Cozy up with a hearty, simple soup tonight! Chicken, broth, and veggies are all you need for this comforting, one-pot staple. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Roasted Chicken and Vegetables

cut-up whole chicken (3 to 3 1/2 lb)

medium carrots

medium stalks celery

medium onion, quartered

teaspoon salt

1/2

teaspoon pepper

medium stalk celery with leaves, cut up

medium carrot, cut up

small onion, cut up

sprig fresh parsley

cups cold water

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1

Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange roasted chicken and vegetable ingredients. Roast 1 hour to 1 hour 15 minutes or until chicken is medium to deep golden brown and pan juices are deep golden brown.
2

When cool enough to handle, remove chicken from carcass, reserving carcass, skin, pan juices and any browned bits from bottom of pan. Cut chicken into 1/2-inch pieces; cover and refrigerate. Discard, carrots, celery and onion from pan.
3

In 4- to 6-quart Dutch oven or stockpot, place chicken bones, skin, all pan juices and any browned bits. Add broth ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 30 minutes to develop flavors.
4

Carefully remove bones and skin from broth. Strain broth through fine-mesh strainer; discard strainer contents. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.