Tracks of Gold: Roasted Chicken & Homemade Broth

From oven to crockpot to canned perfection, every note hits just right.

Track 01 – Whole Chicken Roast & Juicy Base
The opener that sets the tone for your culinary album.

Ingredients:

• 1 whole chicken

• 2 tbsp olive oil or ghee

• 1–2 tsp sea salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Splash of apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Rub chicken with olive oil and seasonings.

2. Roast whole chicken in the oven for 1–1.5 hours, until juices run clear and internal temp hits 165°F.

3. Remove chicken from oven, let rest, then strip the meat from the bones. Reserve the pan juices.
   

Tips from the Back of the Record:

• Save every drop of juice—it’s the flavor foundation for your stock.

• Don’t toss the skin; it adds richness when simmered into your broth.

Track 02 – Crockpot Chicken Stock Jam
Transform your leftover bones and juices into liquid gold.

Ingredients:

• Bones from roasted chicken + reserved pan juices

• 1 large onion, roughly chopped

• 2–3 celery stalks, chopped

• 2–3 carrots, chopped

• 2–3 bay leaves

• 8–10 cups cold filtered water (enough to cover)

Instructions:

1. Toss chicken bones, pan juices, and veggies into the crockpot.

2. Add bay leaves and cold water to cover.

3. Set crockpot to high and simmer for 4 hours.

4. Strain solids, pour stock into jars or canning containers, and preserve.

Tips from the Back of the Record:

• High heat in the crockpot works for quick stock, but low & slow gives even more depth if you’ve got the time.

• Add extra veggies or garlic for a personalized flavor solo.

• This is your golden ticket for soups, risottos, or a comforting cup anytime.

Track 03 – Canned Chicken Broth (4 Quarts)
From roasted whole chicken to liquid gold, preserved for anytime magic.

Ingredients:

• 4 quarts chicken broth (from Track 02 – bones + pan juices + veggies)

• Optional: pinch of salt per quart
  

Instructions:

1. Sterilize Your Gear: Wash 4 quart jars, lids, and rings in hot soapy water. Then boil them for 10 minutes to sterilize.

2. Heat the Broth: Bring your chicken broth to a rolling boil. Skim off any foam or fat floating on top.

3. Fill the Jars: Carefully ladle hot broth into the sterilized jars, leaving 1 inch of headspace at the top. Wipe rims clean with a damp cloth.

4. Seal: Place the lids on jars and screw the rings fingertip-tight—don’t over-tighten.

5. Pressure Can: Process jars in a pressure canner at 10–11 psi (adjust for altitude) for 25–30 minutes per quart.

6. Cool & Store: Remove jars carefully and let them cool 12–24 hours. Check seals by pressing the lid center—it shouldn’t pop. Label with date.

Tips from the Back of the Record:

• Headspace is key—broth expands in the canner, so give it room to breathe.

• Skim fat for a cleaner broth, or leave it for richer flavor.

• Use this album-length batch for soups, sauces, or a warm cup anytime.

Suggestions for Using the Meat:

• Dice leftover roasted chicken for salads, grain bowls, or wraps.

• Shred it into enchiladas, tacos, or chicken pot pie.

• Freeze portions in vacuum-sealed bags or freezer-safe containers for quick meals all year long.

• Use it to add protein to soups made with your homemade stock—double the flavor, double the love.

Optional Twist:

• Can the shredded chicken in jars using water or a light broth for easy, ready-to-go meals.

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