Ina Garten’s recipe for homemade chicken broth produces a rich, flavorful broth perfect for soups, stews, risottos, and more. Garten’s method calls for roasting a whole chicken and vegetables to develop deep, concentrated flavors before simmering the bones, vegetables, and aromatics in water for at least 8 hours. The key steps are:
Ingredients
– One 5-6 pound whole chicken
– 2 large onions, unpeeled and quartered
– 2 carrots, unpeeled and halved crosswise
– 2 celery stalks with leaves, cut into thirds crosswise
– 4 parsnips, unpeeled and halved lengthwise (optional)
– 20 sprigs flat-leaf parsley
– 15 sprigs fresh thyme
– 10 sprigs fresh dill
– 1 head garlic, unpeeled and cut in half crosswise
– 2 teaspoons whole black peppercorns
– 2 bay leaves
– Cheesecloth
– Kitchen string
Directions
Step 1: Roast the Chicken and Vegetables
Preheat the oven to 425°F. Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, peppercorns, and bay leaves in a large roasting pan. Roast for 1 1⁄2 hours, until the chicken is golden brown and the vegetables are tender when pierced with a knife. The high oven heat helps develop deep flavor and color.
Step 2: Transfer to a Stockpot
Transfer the roasted chicken and vegetables to a large stockpot. Place the roasting pan over 2 burners on medium-high heat. Add 2 cups water and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour the contents of the roasting pan into the stockpot.
Step 3: Simmer the Broth
Add enough water to just cover the solids in the pot. Bring to a boil then reduce heat and simmer uncovered for 8-10 hours. Skim off any foam that rises to the top. The long simmer extracts maximum flavor from the bones and vegetables.
Step 4: Strain the Broth
Place a large colander over a large bowl. Line the colander with cheesecloth and pour the broth through to strain out the solids. Discard the solids.
Step 5: Defat and Cool
Once strained, use a ladle to skim off any fat that has risen to the top of the broth. Allow the broth to cool to room temperature before refrigerating overnight. The fat will solidify on top and can be easily removed.
Step 6: Store and Use
Once cooled and defatted, transfer the broth to covered containers and refrigerate for up to 5 days or freeze for up to 3 months. Use as the base for soups, stews, risottos, gravies, and more.
FAQs
Can I use a whole cut-up chicken instead of a whole chicken?
Yes, you can use chicken pieces like breast, thighs, and legs instead of a whole chicken. Use about 5 pounds of chicken pieces total.
What kind of chicken should I use?
Garten recommends using a good quality chicken, preferably organic or free-range. The higher quality chicken will produce a more flavorful broth.
Do I really need to roast the chicken and vegetables first?
Roasting the chicken and vegetables before simmering is essential for developing the deep, concentrated flavor of the broth. Skipping this step will result in a less flavorful broth.
How long can I store the broth?
The broth can be refrigerated for up to 5 days or frozen for up to 3 months. Make sure to cool it fully before refrigerating.
Can I use a slow cooker instead of simmering on the stovetop?
Yes, you can use a slow cooker on low heat instead of simmering on the stovetop. Cook for 8-10 hours.
Nutrition Information
Here is the nutrition information for 1 cup of Ina Garten’s homemade chicken broth (made with no salt):
| Nutrient | Amount |
|---|---|
| Calories | 42 |
| Fat | 0.5 g |
| Sodium | 51 mg |
| Carbohydrates | 5 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Protein | 3 g |
As you can see, Ina’s homemade chicken broth is low in calories, fat, and sodium compared to many commercial broths. It’s packed with flavor from the roasted chicken and vegetables.
Tips for Using the Broth
Soups
– Chicken Noodle Soup – Simmer carrots, celery, onion and chicken in the broth with noodles. Finish with fresh herbs.
– Chicken and Rice Soup – Cook rice in the broth with chicken, vegetables and seasonings.
– Vegetable Soup – Saute aromatics then simmer vegetables in the broth until tender.
Risottos
– Mushroom Risotto – Make risotto with the broth, Arborio rice, sauteed mushrooms and Parmesan.
– Butternut Squash Risotto – Puree roasted squash and stir into risotto with sage.
– Chicken and Leek Risotto – Saute chicken and leeks then simmer in the broth and rice.
Other Uses
– Cook grains like farro, quinoa or barley in the broth for extra flavor.
– Use as the poaching liquid for chicken breasts, fish fillets or shrimp.
– Make gravy by simmering pan drippings in the broth and thickening with a roux.
– Add broth when making stir-fries instead of water for better flavor.
– Use broth to braise or stew meats like beef, pork or lamb.
Conclusion
Ina Garten’s roasted chicken and vegetable broth yields incredible depth of flavor with minimal effort. Allowing time for roasting and long simmering results in a versatile, intensely flavored homemade broth perfect for numerous dishes. Follow her simple method for your best broth yet. Refrigerate or freeze in batches to have sweet, savory broth ready when you need it.