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Roasted Chicken and Broth

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  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 6
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Cozy up with a hearty, simple soup tonight! Chicken, broth, and veggies are all you need for this comforting, one-pot staple.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Roasted Chicken and Vegetables

  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • 2 medium carrots
  • 2 medium stalks celery
  • 1 medium onion, quartered

Broth

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium stalk celery with leaves, cut up
  • 1 medium carrot, cut up
  • 1 small onion, cut up
  • 1 sprig fresh parsley
  • 5 cups cold water

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use parsnips instead of carrots in the Roasted Chicken and Vegetables if you prefer.

Nutrition

220 Calories, 9g Total Fat, 34g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
700mg
29%
Potassium
300mg
9%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
34g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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