Roasted Chicken Broth Recipe – Part 1 of How to Make Chicken Noodle Soup

Learn how to make a Roasted Chicken Broth Recipe! – Visit http://foodwishes.blogspot.com/2012/02/roasted-chicken-broth-part-1-of.html for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Roasted Chicken Broth Recipe!

Hello this is chef john from foodwishes.com with roasted chicken broth that’s right this is the first step in a two-part process to make the ultimate chicken noodle soup so before we get to this amazing soup i need to show you how to make this unbelievably delicious roasted chicken

Broth all right so we’re going to start with about a three and a half to four pound whole chicken i’m gonna throw that in a dutch oven with some onions and celery and i like the dutch oven here because we can roast the chicken and make the broth in the

Same pot all right if you don’t have one just use a roasting pan and you’ll just have to transfer stuff all right so chicken celery onions i’m going to generously sprinkle the chicken with kosher salt and that’s going to go in a 400 degree oven for exactly 45 minutes

After which it should look something like this so i’m going to take my tongs i’m going to remove the chicken to a plate and we’re going to use all that amazing goodness underneath to make our broth and by the way these wings i’m just going to pull right off because they’re

Going in the pot anyway all right so i’m just going to put that in the window i want that to cool down just enough so i can handle it by the way sometimes i’ll just sit and stare at the steam coming off a cooling chicken know i think i have a problem

Okay when the chicken is cool enough to handle we’re gonna pull off all the white meat and that breast should be just barely done still extremely moist and tender so pull off whatever white meat you can put it in a bowl wrap it up and reserve it for the final soup

All right back to the dutch oven you can see how all those vegetables caramelized during the roasting that’s going to help flavor and color this broth so we’re gonna put the dutch oven on the stove top we’re gonna add everything back except the white meat we pulled off so

The thighs the legs the wings the carcass everything goes back in the pot i’m gonna go ahead and toss in a couple cloves of garlic i didn’t even peel them which is fine we’re gonna strain this and then i’m gonna add the secret ingredient believe it or not a

Tablespoon of ketchup this is a small yet brilliant addition that does very very important things so i’m going to need you to put it in all right after the garlic and the ketchup we’re going to pour in two quarts of ice cold water fresh from the tap do not ever use hot

Tap water to cook with i don’t have time to explain why you can google it but when you cook we use fresh cold water always and we’re not going to add anything else i don’t want any bay leaves i don’t want any herbs i don’t want any peppercorns i

Don’t want any cloves i don’t want lemongrass this is for a chicken noodle soup so we want a very primal basic broth here okay we’re going to give that a stir we want to be on high heat and we want to bring this to a boil but we don’t want it to

Stay there one of the secrets to a really nice broth or stock is to turn it down too low as soon as it comes up to a simmer so we’re going to watch it we’re going to watch it it’s going to be simmering and then it’s going to kind of

Break into a boil but right there you stop you back the heat down you can see those bubbles kind of calming down and what you want to maintain is that right there that is a perfect broth or stock simmer small bubbles just breaking the surface and of

Course as this cooks you’re going to skim any foam that comes to the top you can skim off that fat that comes up as usual so we’re going to simmer this for about three hours until the meat falls right off the bones and i want to maintain our

Liquid level so kind of measure it with your spoon all right i’m going to measure with my pope spoon why do i call it that because it’s holy and if i see that too much water is evaporating during this cooking time i’ll just add a splash when needed we

Started with two quarts of water and we want to end up with about two quarts of amazing chicken broth alright so try to maintain that level and then one other thing i want you to do while it’s simmering as you’re skimming that fat that comes to the top i want you to save

A little bit of that i want about a tablespoon of that for the actual chicken noodle soup recipe so i’m gonna skim a couple tablespoons off let it settle and i’ll use about a tablespoon of that fat in the final soup so stay tuned for that i believe my jewish

Friends call that schmaltz if i’m not mistaken and that’s it three hours later all the meat should be basically falling completely off the bone all right how you know you’re done is if you taste a piece of the meat and it still tastes like chicken let it simmer a little

Longer all right i want to render all that flavor out into my broth so when it reaches that point and you think you’re done you’re done so we’re gonna go ahead and strain this i like to use one of these strainers to get the big chunks

Out then i’ll put it through a finer strainer like i’m doing here into this pitcher i ended up with about eight cups of amazing chicken broth and that’s what you should end up with and by the way if i slip and call this a stock that’s okay

A stock basically is made with bones and a broth is made with bones and meat but as far as soup making goes stock broth pretty much interchangeable terms so anyway like i said this is just part one we had to make roasted chicken broth before we can make our ultimate chicken

Noodle soup so stay tuned for that that’s gonna be the next video head over to foodwishes.com for all the ingredient amounts and more information as usual and as always enjoy