Chicken Broth from Scratch (And How to Roast the Bird First)
If you’re starting with a whole chicken, the best way to get maximum flavor for your broth is to roast the bird first. You get a killer dinner, and you’re left with the ultimate roasted carcass and bones for a rich, golden broth.
Step 1: Roast the Chicken (Cast Iron or Air Fryer)
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The Cast Iron Method: Preheat your oven to 425°F. Rub your whole chicken down with olive oil, salt, pepper, garlic powder, and paprika. Toss it right into a preheated large cast-iron skillet and roast for about 1 hour to 1 hour 15 minutes, until the skin is deeply golden and crispy and the internal temp hits 165°F.
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The Air Fryer Method: If you’re working with a smaller bird or pieces, you can easily air fry them at 380°F for about 35 to 45 minutes until cooked through and crispy.
Once dinner is done, carve off all the meat you want to eat now or save for meal prep, and save every single bone, scrap, and skin fragment for the pot.
Step 2: Simmering the Broth
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Toss all those leftover roasted bones, wings, and trimmings into a large stockpot or Dutch oven.
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Add rough chops of 1–2 carrots, 2 celery stalks, 1 quartered onion, and a few smashed garlic cloves.
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Cover with cold water, bring to a gentle boil, then drop the heat to a low simmer.
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Simmer uncovered for 3 to 4 hours. Strain through a fine-mesh sieve and discard the solids.
Freezing & Storage Tip (Deli Tub Prep)
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The Broth: Let your homemade chicken broth cool completely. Ladle the liquid into 16 oz Deli Containers, leaving about an inch of headspace at the top for expansion during freezing.
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The Meat: Portion out your leftover shredded roasted chicken into 16 oz Deli Containers with a splash of broth to keep it moist.
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Stack them in your freezer so you have instant soup and meal components ready to go.
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