Low FODMAP Chicken Broth
 
 
You can prepare this broth at any time using the left over bones of a roast chicken and either refrigerate it or freeze it for later use. If you use a store bought chicken broth or stock make sure there are not high FODMAPs ingredients added (e.g. onion, garlic etc.)
Recipe type: Sauces
Ingredients
  • Left-over meat and bones of a roasted chicken
  • 2 chopped carrots
  • 2 chopped celery stalks with the leaves (in small quantity celery can be low FODMAP)
  • 10 leaves of fresh parsley chopped (or 1 teaspoon of dried parsley)
  • 10 whole peppercorns
  • 2.5 litres (around 10 or 11 cups) of water
  • 1 tablespoon of garlic infused oil (optional)
  • 1 tablespoon of onion infused oil (optional)
Instructions
  1. Put the water and the rest of the ingredients in a saucepan
  2. When it starts to boil, reduce the heat and cover it
  3. Remove foam at the top
  4. Mix from time to time
  5. After approximately 2 hours, remove all the chicken parts and let it cool down
  6. Remove all vegetables and other solids by straining the broth in a container that can be refrigerated if you are not going to use it immediately
  7. Once the broth is completely cooled you can remove the fat at the top and save it in one or more containers (can be frozen to make gravy when needed)
  8. Refrigerate or freeze for later use
Recipe by Journey Into The Low FODMAP Diet at https://www.lowfodmapdiets.com/low-fodmap-chicken-broth/