Chicken broth is a kitchen staple, the base for countless soups, stews, and sauces. But what to do with the leftover carcass after you've enjoyed your roasted chicken? Don't throw it away! This recipe transforms those bones into a deeply flavorful, intensely rich chicken broth, enhanced with the magic of a simple gravy. This method minimizes waste and maximizes flavor, resulting in a broth far superior to store-bought options.
What is Gravy Chicken Broth?
Gravy chicken broth is simply chicken broth made richer and more flavorful by incorporating the pan drippings (the gravy) from roasted chicken. The pan drippings contain concentrated flavors from the chicken itself, as well as any herbs and spices used during roasting. Adding these drippings to your broth elevates the overall taste, creating a deeper, more nuanced flavor profile.
Ingredients for Amazing Gravy Chicken Broth
- Roasted Chicken Carcass: The bones and remaining meat from one roasted chicken. (Ensure you've removed any significant leftover meat for other uses before starting).
- Pan Drippings: Save those precious drippings from the roasting pan! This is where the magic happens.
- Water: Enough to cover the chicken carcass by a few inches. About 8-10 cups.
- Onion: 1 medium, roughly chopped.
- Carrot: 1 medium, roughly chopped.
- Celery: 2 stalks, roughly chopped. (Consider adding a bay leaf for extra depth).
- Salt and Pepper: To taste. Add towards the end of the cooking process.
Step-by-Step Instructions: Making Gravy Chicken Broth
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Prepare the Carcass: Remove any large pieces of meat from the chicken carcass, setting them aside for another meal. Break the carcass into smaller pieces to help extract more flavor.
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Combine Ingredients: Place the chicken carcass, pan drippings (including any browned bits stuck to the pan), chopped onion, carrot, and celery in a large stockpot or Dutch oven.
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Add Water: Add enough water to cover the ingredients by a few inches.
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Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 4 for a deeper flavor. The longer it simmers, the richer the broth will be. Skim off any foam that rises to the surface during the simmering process.
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Strain: Once simmered, strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a clean container. Discard the solids.
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Season: Season the strained broth with salt and pepper to taste.
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Cool and Store: Allow the broth to cool completely before storing in airtight containers in the refrigerator for up to 5 days, or freeze for longer storage.
Frequently Asked Questions (FAQs)
Can I use leftover cooked chicken instead of a roasted carcass?
While you can certainly add leftover cooked chicken to your broth, the roasted carcass provides a deeper, more complex flavor due to the browning process. The cooked chicken will contribute flavor but won't achieve the same richness.
How can I make my gravy chicken broth even richer?
Adding a tablespoon or two of chicken fat (from the pan drippings) before simmering can further enrich the broth. Consider adding herbs like thyme or rosemary along with the vegetables for added complexity.
What can I do with leftover gravy chicken broth?
The possibilities are endless! Use it as a base for soups, stews, sauces, risotto, or even add it to your favorite recipes in place of water for an instant flavor boost.
Can I make this broth in a slow cooker?
Absolutely! Follow the same steps, but transfer everything to a slow cooker and cook on low for 6-8 hours, or high for 3-4 hours.
Is it necessary to use all the vegetables?
No, you can adjust the vegetables based on your preference. Some people prefer to add mushrooms or other aromatics. The onion, carrot, and celery are classic choices for their balanced flavor.
By following this recipe, you can transform humble leftover chicken bones into a flavorful, nutritious, and cost-effective chicken broth that will elevate your culinary creations. Enjoy!
