If you use chicken broth to create homemade chicken noodle soup, you can make the soup taste more savory by following a few guidelines that will ensure that the broth is full of flavor and richness. Making a chicken broth savory involves changing the way you bake the chicken, using fresh seasonings, and utilizing the marrow hidden inside the chicken bones. When you serve this savory chicken broth to your loved ones, they will taste how much effort you put into making it.
Roast a Whole Chicken
Wash a whole chicken with water, and remove the innards.
Place the chicken in a roasting pan.
Massage the skin of the chicken with a mixture of butter and olive oil. The combination of butter and olive oil will give the skin of the chicken a rich, savory flavor once cooked.
Season with Fresh Herbs
Chop fresh thyme and basil, and sprinkle the fresh herbs over the skin of the chicken. Fresh herbs will flavor and will add an aromatic taste to the chicken skin.
Sprinkle the skin of the chicken with garlic and onion powders.
Sprinkle salt and cracked pepper over the skin.
Bake the chicken in the roasting pan in a 350-degree Fahrenheit oven for 3 to 4 hours.
Remove the meat from the chicken, and set it aside in a bowl for later use.
Crack the Bones
Place the bones of the chicken in between cheesecloth, and hit the bones with a mallet to break them open. This will reveal the bone marrow inside the bones, which will add a richness to the chicken broth once boiled.
Fill a large stock pot with water, then place the broken bones and skin of the chicken into the water.
Boil the chicken parts for 6 hours, refilling the water when needed.
Strain out the bones using a strainer, then strain the broth again using a small colander.