Whole Roasted Chicken & Broth

Recipe for whole roasted chicken and chicken broth


1 whole chicken (completely thawed)

2 tablespoons of Larder Meat Co. Poultry Dry-brine

2 tablespoons of Canola Oil (or other neutral oil), for basting

2 tablespoons (about 1/4 stick) unsalted butter, for basting


The day before:

A day prior to cooking the chicken, generously cover the surface of the chicken with the Larder Meat Co. Poultry Dry-brine. Make sure to get the underside of the thighs, wings, and sides of the breasts. Once chicken is completely covered in Larder Meat Co. Poultry Dry-brine, leave the chicken uncovered to air-dry in your refrigerator overnight. 

Day of:

Preheat oven to 450 degrees.

Place chicken on a wire rack and in a roasting pan.

Add oil to the pan and place the pad of butter in the crest of the chicken’s breast bone. 

Place chicken in oven and roast for 40 min, basting with drippings after 30 minutes.

After 40 minutes, reduce oven temperature to 350 to finish, approximately 20-25 more minutes. Baste again with the drippings and return the chicken to the oven to finish cooking. 

The chicken is finished when a probe thermometer should read 150 degrees at the thickest part of the breast.

Allow chicken to rest in a warm area for at least 15 minutes prior to portioning.




1 roasted chicken carcasses (wingtips are desirable)

Ice, approximately 1 pound (optional, cold water will work as well)

1 large yellow onion, diced

2 small carrots, diced

1 small head of fennel, diced

Small bouquet of thyme, parsley, fresh bay (optional)

Canola oil


Assemble your ingredients.

Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom. 

Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth. 

Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.

While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.

When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.

Simmer for an additional 30-45 minutes.

Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen.