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.

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

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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