Low FODMAP Chicken Stock
This low FODMAP chicken stock is specially made for sensitive guts and those needing to adhere to a fodmap friendly program.
Low FODMAP Chicken Stock
Since more traditional stocks and broths are made with high FODMAP ingredients, such as onion and garlic, they must be excluded by those following a low FODMAP diet. This low FODMAP chicken stock is specially made for sensitive guts and those needing to adhere to a fodmap friendly program. Bringing chicken and veggies to the boil helps unlock their full flavour potential making for a delicious broth.
Health Goals
VVGGFDFPNF
prep time10m
cook time2.5h
serves10
ingredients2
Ingredients
- 1 large chicken carcass (already cooked)
- 2 large carrots, chopped into large chunks
- 1 celery stick, chopped into chunks
- ½ cup spring onion,sliced (green portion only)
- 3 dried bay leaves
- 2 tsp peppercorns
- 2 sprigs parsley
- 1 leek, sliced (green portion only)
- 2 sprigs thyme
- 2 L water
Method
- Place chicken carcass and all vegetables and herbs into a large saucepan and cover with water.
- Bring to boil, and then reduce heat to low.
- Partially cover the saucepan with a lid and simmer for 2.5 hours, adding extra water if required.
- After 2.5 hours, turn off the heat and remove as much of the vegetables, bones and herbs that you can from the liquid.
- Strain the liquid to remove any remaining herbs and peppercorns.
- Refrigerate stock overnight. Remove any fat that has solidified on the surface. Stock can be used immediately, or divided into individual serves and frozen for use later.