Skip to main content

Roasted Chicken and Broth

(0 reviews)
Roasted Chicken and Broth
  • Prep Time 20 min
  • Total Time 2 hr 10 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    842

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    842

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

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

Directions

  • 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  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
80
)
Daily Value
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.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet