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
- Put the water and the rest of the ingredients in a saucepan
- When it starts to boil, reduce the heat and cover it
- Remove foam at the top
- Mix from time to time
- After approximately 2 hours, remove all the chicken parts and let it cool down
- 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
- 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)
- Refrigerate or freeze for later use
