Gut-Healing Low FODMAP Chicken Stock (Gluten Free)
If you’re looking to heal your gut with collagen-rich bone broth, or simply need a base for low FODMAP soup, this gluten-free chicken stock recipe is the perfect thing to have in your back pocket. It’s easy to make, nourishing and much less expensive than buying store bought pre-made chicken broth. All you need are chicken wings, carrots, herbs and a slow cooker or stock pot on the stove!This low FODMAP chicken stock can be made from a leftover roast chicken carcass or fresh chicken wings, which are cheap and have a high ratio of bones to meat. Other low FODMAP seasonings include carrots, bay leaf, rosemary and peppercorns, which give the broth some spice and depth. We are obviously omitting onions and garlic, but if you aren’t super sensitive, 1 celery stalk is likely safe since you will presumably not be consuming more than 1 quart of broth in one sitting. I left it off the main ingredient list though in case you are worried.
Servings 3 quarts
Ingredients
- 1 chicken carcass or 1 pound uncooked chicken wings
- 2 carrots halved widthwise
- 4 sprigs thyme or 2 sprigs rosemary or 1/2 teaspoon dried
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon sea salt
Instructions
- Place the chicken carcass or wings, carrots, thyme or rosemary, bay leaves, black pepper and salt in a 6 to 8 quart stockpot or slow cooker. Cover the ingredients with 4 quarts of filtered water, or enough to submerge them while leaving an inch of room at the top. Cook on low for at least 4 hours, or up to 12 if using a slow cooker. Skim any foam off the top with a ladle.
- Over a large bowl or liquid measuring cup, strain the stock through a fine mesh sieve, discarding the solids once or twice if there’s too much pile up. Taste for seasoning and add more salt as necessary.
- Transfer the chicken broth to three 1-quart Ball jars or airtight containers and store in the fridge to sip on throughout the week. Alternatively, you can freeze the containers for future cooking.