Name: Easy Homemade Low FODMAP Chicken Stock
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 1 whole chicken carcass; 2 medium carrots; 1 leek green tops only; 4 spring onions (green tops only); 100 g green beans; 15 g fresh parsley; 10 g fresh thyme; 2 bay leaves; 10 peppercorns; 1 tbsp garlic-infused olive oil; 2.5 litres water; 1 tbsp salt

Description

Making your own low FODMAP chicken stock ensures you get maximum flavor without stomach discomfort. This homemade version is free from high-FODMAP ingredients like onion and garlic but still rich and nourishing. Ideal for soups, risottos, and casseroles, this stock is simple, and freezer-friendly, making it a staple for FODMAP-conscious families!

Instructions

Preheat oven to 200°C (400°F). Place the chicken carcass, wings, or legs on a baking tray and roast for 25 minutes until golden. (This step enhances the depth of flavour but can be skipped for a lighter stock.)
In a large pot, heat 1 tbsp garlic infused oil over medium heat. Add carrots, leek tops, beans and spring onion. Sauté for 3- 5 minutes until slightly softened.
Add the roasted chicken bones (or raw if skipping the roasting step) along with parsley, thyme, bay leaves, and peppercorns. Pour in 2.5L water and bring to a gentle boil.
Reduce heat to low, cover partially, and simmer for 2.5 to 3 hours. Skim off any foam or impurities that rise to the surface.
Use a fine-mesh sieve to strain the stock into a large bowl. Press down on the bones and vegetables to extract all the flavour. Discard solids.
Let the stock cool completely before transferring to jars, bottles, or freezer-safe containers.

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Easy Homemade Low FODMAP Chicken Stock