Roasted chicken soup broth

I’m shoving humility aside (okay, I know that’s not exactly newsworthy info) to let everyone know that people who taste it really, really like my chicken soup.

Do you want to know why? Because I roast the chicken bones I use before I start to make the broth. It’s a simple step that yields a fragrant and flavourful golden broth that tastes wonderfully rich.

As the picture above shows, simply spread your chicken bones on a baking sheet (I line mine with foil so that scrubbing will be minimized – besides immodesty, laziness is another of my flaws) and pop them into a preheated 350°(180°) oven for 30 to 40 minutes or until lightly browned. Then, proceed to make your broth as usual. (If you need a refresher, check out this post written by Rob Heidenreich last winter).

Do you have any soup secrets that you’d like to share?