Roasted

Chicken
Broth
By Claire Saffitz
Updated Nov. 16, 2023
David Malosh for The New York Times. Food Stylist:
Total Time 4¼ hours Simon Andrews.

Prep Time 15 minutes

Cook Time 3½ hours, plus 30

minutes’ cooling

Rating (66)

This broth is designed to be made in the days before Thanksgiving, which is

why it calls for turkey giblets and trim pieces in addition to wings. Roasting the
vegetables and turkey bits imbues the broth with the flavors of roast turkey
drippings, making it perfect for make-ahead white wine gravy. Don’t be alarmed
if your chilled broth gelatinizes – that’s a sign you extracted lots of collagen, a
mark of good broth. (Watch Claire make Thanksgiving dinner from start to
finish on YouTube.)

INGREDIENTS PREPARATION

Yield: 2 quarts

2 large carrots, scrubbed

but unpeeled, halved
crosswise
2 celery ribs, rinsed and
halved crosswise
1 large yellow onion,
unpeeled, rinsed and
quartered through the stem
1 whole head garlic,
halved through the equator

https://cooking.nytimes.com/recipes/1024799-roasted-chicken-broth 2023-12-12, 11 48 PM
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 Turkey neck, wing tips Step 1
and/or giblets (optional), Heat oven to 425 degrees. In a large Dutch oven or
patted dry 8-quart stainless-steel stock pot, toss the carrot,
Handful of parsley stems celery, onion, garlic, turkey neck, wing tips and
giblets (if using), parsley stems, thyme, bay leaves
A few sprigs of fresh thyme
and peppercorns with oil until the pieces are
2 bay leaves
coated. Transfer the pot to the oven and roast until
1 teaspoon whole the bottom of the pot has lots of browned bits,
peppercorns tossing once or twice, 30 to 40 minutes.
3 tablespoons neutral oil,
such as avocado
Step 2
2 pounds chicken or turkey
Carefully transfer the Dutch oven to the stovetop
wings, patted dry
and add the white wine, scraping the bottom with a
½ cup dry white wine wooden spoon or spatula to dissolve the browned
Salt bits, then add the wings, a couple of pinches of salt
and 3 quarts of water. Bring the liquid to a boil over
2 cups ice cubes, plus
high heat, then reduce the heat to maintain a gentle
more as needed
simmer. Cook the broth, occasionally skimming off
any foam and fat that collects on the surface, until
it’s reduced by about half, is a rich golden brown
color, and tastes very chickeny, 3 to 3½ hours.
Taste the broth (be careful, it’s hot!) and season
with more salt, stirring gently to dissolve, until it
tastes like chicken soup.

Step 3
Remove the pot from the heat, add 2 cups ice (to
help cool it down), and let the broth sit until it’s
warm but not burning hot, about 30 minutes. Strain
the broth into quart containers, discarding the
solids. You should have 7 to 8 cups. If you have less
than 7, add more ice until you get there. Refrigerate
the broth until you’re ready to use it. (The broth
can be refrigerated 2 days ahead, or frozen for up
to 3 months.)

Private Notes
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