Roasted Chicken Broth
Makes about 2-1/2 cups chicken broth and 1 cup of chicken pieces (bones removed).
3 cups of water
1/2 cup chopped fresh carrots
1/2 cup chopped white onions
1 teaspoon of black pepper
1/2 teaspoon of salt
1 teaspoon of Liquid Smoke
2 chicken quarters (legs and thighs) with skin or use 1 large chicken breast with skin
Place first 6 ingredients in a dutch oven or other shallow baking dish. Stir together. Coat both sides of chicken in seasoned water.
Place chicken (skin side down) in dutch oven. Cover with foil. Bake 20 minutes.
Remove foil. Flip chicken over (skin side up).
Bake uncovered another 20 minutes OR until skin is crispy and pink color is gone.
Oven temperatures vary. Adjust temperature as necessary.
After baking, carefully remove chicken. Skim white foam off top of broth.
Remove chicken from bones. Discard bones.
Use broth, carrots, onions, and chicken pieces in recipe.