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Elevate your cooking with rich homemade chicken broth. Roasted carcass for savory depth. A game-changer for culinary enthusiasts. Learn now!

Image of three bowls of beef, chicken and vegetable broth with assorted vegetables and seasonings scattered around..
Photo by Bluebird Provisions on Unsplash
  • Yield amount: 1.65 litres (7 cups)
  • Prep Time: 10 minutes
  • Total Time: 1 hour (including 25 minutes of roasting time)


Indulge in the rich, flavorful goodness of homemade chicken broth with this unique recipe that takes it to the next level. By roasting the chicken carcass to perfection, you’ll unlock deep, savoury flavours that elevate your soups, sauces, and more. With just a few simple steps, you’ll have a batch of the richest chicken broth you’ve ever tasted. Perfect for culinary enthusiasts and home cooks alike, this roasted chicken broth is a game-changer in your kitchen. Click to learn how to make this delicious homemade broth that will enhance your cooking to new heights!


  • Deboned chicken carcass, including skin cartilage and any other parts you didn’t eat
  • 8 cups of hot water
  • Optional: Diced onions, carrots, celery, garlic, thyme, parsley, bay leaves, and other herbs and spices for added flavour.


  • Oven
  • Shallow baking dish (e.g. glass 9x13 cake pan)
  • Large pot
  • Large fine mesh sieve or colander lined with cheesecloth
  • Optional: Additional fine mesh sieve or cheesecloth for straining multiple times


  1. Preheat your oven to 375°F (190°C).

  2. Optional: If desired, you can add diced onions, carrots, celery, garlic, thyme, parsley, bay leaves, or other herbs and spices to the chicken carcass in the baking dish for added flavour.

  3. Place the deboned chicken carcass, including the skin cartilage and any other parts you didn’t eat, in a shallow baking dish, such as a glass 9x13 cake pan.

  4. Roast the carcass in the preheated oven until the bones have turned a light brown, about 25 minutes. This step can add an additional layer of flavour to the broth.

  5. Once the carcass is roasted, transfer it to a large pot and cover it with 8 cups of hot water. Use some of the hot water to soak the crusty bits left behind in the baking dish and add them to the pot. The hot water helps to dissolve and release the flavours from the roasted carcass.

  6. Optional: If using additional vegetables and aromatics, add them to the pot along with the carcass and hot water.

  7. Cover the pot with a lid and let the mixture simmer for 20-25 minutes over low heat. This simmering process allows the flavours from the carcass (and vegetables, if used) to infuse into the broth.

  8. After simmering, carefully pour the broth and the contents of the pot through a large fine mesh sieve or colander lined with cheesecloth to strain out the carcass (and vegetables, if using). Optionally, for a clearer broth, you can strain it multiple times using additional fine mesh sieves or cheesecloth.

  9. Discard the carcass (and vegetables, if using) and any solids left behind in the sieve or cheesecloth. You should be left with about 7 cups of rich and flavorful chicken broth that’s perfect for soups, sauces, or any other recipe that calls for chicken broth.

  10. Optional: Taste the broth and adjust the seasoning with salt, pepper, or other herbs and spices to suit your preference.

  11. Let the broth cool and refrigerate overnight to allow any excess fat to solidify on the surface, making it easy to remove before using the broth in your recipes.

Note: The same steps can be followed to make broth from other types of bones, such as beef bones, to create a beef broth. Adjust the roasting and simmering times according to the kind of bones you use.

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