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.
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) Steps
- Combine all of the ingredients in a large pot or Dutch oven.
- Bring to a boil over high heat.
- 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.)
- You can also do this in a slow cooker set to low heat.
- Strain the stock through a fine-mesh sieve and discard the solids.
- 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.