Elevate your homemade chicken broth to new heights with this exceptional recipe. Learn the art of roasting chicken over charcoal and harness the robust essence of barbecue to elevate your classic French chicken broth.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
2 yellow onions
2 red onions
6 celery stalks
1 large carrots
1 clove garlic
2 bay leaves
5 pepper corns
2 twigs thym
2 tsp salt
2 tbsp olive oil
3 liters or 12 cups water
- Separate the chicken into parts, removing the meat from the carcass.
- Fire up your charcoal grill and set it to a roasting temperature of around 140°C or 280°F with indirect heat.
- Roast the chicken carcass golden brown in about 30 minutes.
- In a large pot sauté, coarsely chopped onion, sliced carrots, chopped celery, garlic cloves, bay leaves, black pepper and fresh thyme sprigs.
- Add the roasted carcass and cover the ingredients with water in the pot.
- Bring the mixture to a boil and then reduce the heat to a simmer. Allow it to simmer for about 4 to 6 hours. Occasionally skim off any impurities that rise to the surface.
- After 4 to 6 hours, strain the broth to remove the solids, resulting in a clear, flavorful liquid.
- Season the broth with salt to taste, if necessary.
- Use the classic French chicken broth as a base for various dishes or enjoy it on its own. Bon appétit!