LOW FODMAP CHICKEN STOCK Recipe

YIELD: ABOUT 2 QUARTS (1.9 L)

Chicken stock, also called bone broth, is richer in flavour than broth, and I like it the best, but most of my
recipes can be made with either broth or stock. I’ve read that adding a little acid to your chicken stock helps
to draw out the nutrients—like collagen, gelatin, and minerals—from the bones, making it even more nutritious.
So I always include a tablespoon (15 ml) of lemon juice or vinegar in mine. Not that doing this increases
the fat content: There’s so little fat in this stock that I rarely need to strain any of it off.

[icon name=”spoon” class=”” unprefixed_class=””] LOW FODMAP CHICKEN STOCK (BONE BROTH) Ingredients

  • BONES OF 1 (2½- TO 4-POUND, OR 1.1 TO 1.8 KG) CHICKEN
  • 10 CUPS (2.4 L) WATER
  • 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
  • 1 TABLESPOON (15 ML) WHITE VINEGAR OR FRESH LEMON JUICE
LOW FODMAP CHICKEN STOCK Recipe

LOW FODMAP CHICKEN STOCK Recipe

[icon name=”tasks” class=”” unprefixed_class=””]LOW FODMAP CHICKEN STOCK (BONE BROTH) Steps

  1. Combine all of the ingredients in a large pot or Dutch oven.
  2. Bring to a boil over high heat.
  3. Reduce the heat to low, cover, and cook just under a simmer for at least 4 hours and up to 24
    hours. (The longer it simmers, the better it is.)
  4. You can also do this in a slow cooker set to low heat.
  5. Strain the stock through a fine-mesh sieve and discard the solids.
  6. Either use the stock 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.

LOW FODMAP CHICKEN STOCK (BONE BROTH) Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

LOW FODMAP CHICKEN STOCK (BONE BROTH) Ingredients

  • BONES OF 1 (2½- TO 4-POUND, OR 1.1 TO 1.8 KG) CHICKEN
  • 10 CUPS (2.4 L) WATER
  • 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
  • 1 TABLESPOON (15 ML) WHITE VINEGAR OR FRESH LEMON JUICE

LOW FODMAP CHICKEN STOCK (BONE BROTH) Method

  1. Combine all of the ingredients in a large pot or Dutch oven.
  2. Bring to a boil over high heat.
  3. Reduce the heat to low, cover, and cook just under a simmer for at least 4 hours and up to 24 hours. (The longer it simmers, the better it is.)
  4. You can also do this in a slow cooker set to low heat.
  5. Strain the stock through a fine-mesh sieve and discard the solids.
  6. Either use the stock 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 favorite recipes.

author-avatar

Hello My Name is Penny Shore and I am a registered fodmap dietitian from Jolly London. I am eager to present Quality Fodmap Diet information and Great Low Fodmap Recipes.

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