YIELD: ABOUT 4 QUARTS (3.8 L)
All soups and stews require some type of broth or stock as a base. But what’s the difference? Well, according
to Alton Brown, one of my food heroes, broths are liquids in which meat has been cooked, while stock
is the liquid in which bones have been simmered. The homemade chicken broth is much better than the storebought
stuff, and it’s worlds away from those grainy, processed cubes.
LOW FODMAP CHICKEN BROTH Ingredients
- 1 WHOLE CHICKEN (2½ TO 4 POUNDS, OR 1.1 TO
- 1.8 KG), GIBLETS AND NECK REMOVED
- 2 LARGE CARROTS, CUT INTO 1-INCH (2.5 CM) PIECES
- 1 STALK OF CELERY, CUT INTO 1-INCH (2.5 CM) PIECES (OR JUST USE THE LEAVES AND NOT THE
STALKS IF YOU ARE SENSITIVE TO CELERY)
- 1 BUNCH OF SCALLIONS (GREEN PARTS ONLY), CUT INTO 1-INCH (2.5 CM) PIECES
- 6 SPRIGS OF FRESH ITALIAN PARSLEY
- 3 BAY LEAVES
- ¼ TEASPOON WHOLE BLACK PEPPERCORNS
LOW FODMAP CHICKEN BROTH Steps
- Combine all of the ingredients in a large pot or Dutch oven.
- Add enough water to cover the chicken by a few inches (7.5 to 10 cm).
- Cover and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 1½ to 2 hours until
the meat starts to fall off the bones.
- Remove the chicken from the pot and when cool enough to handle, remove the chicken meat
from the bones and set aside to use for soups or casseroles.
- Reserve the bones to make stock.
- Strain the broth through a fine-mesh sieve and discard the solids.
- Let cool completely and then refrigerate until the fat solidifies on top. Skim the
fat off the top and discard.
- Either use the broth right away, store in the fridge for a couple of
days, or freeze in portions of different sizes so it’s ready to be used in your favourite recipes.