Low FODMAP Chicken Broth
Whole chicken is simmered with carrots, celery, and scallions to make a flavorful Low FODMAP Chicken Broth.
Servings 16 cups
Ingredients
- 1 whole chicken, 2.5 to 4 pounds, giblets and neck removed
- 2 large carrots, scrubbed and unpeeled, cut into 1" pieces
- 1 rib celery, scrubbed and cut into 1" pieces (or just the leaves if you are sensitive)
- 1 bunch green onions, green parts only, cut into 1” pieces
- 6 sprigs fresh Italian parsley
- 3 bay leaves
- ¼ teaspoon whole peppercorns
- Water to cover chicken
Instructions
- Combine chicken, vegetables, herbs and seasonings in a large pot or Dutch oven. Add enough water to cover the chicken by a few inches. Bring to a boil over high heat, skimming off any foam that appears. Reduce heat to low, cover and simmer one to one and a half hours, or until meat starts to fall off the bone.
- Remove chicken from pot and set aside. Remove chicken meat from bones and set aside to use for soup or casseroles. Use the bones to make stock (recipe below).
- Strain the broth through a fine-mesh sieve and discard the solids.
- Cool completely and refrigerate until fat solidifies on top. Skim fat off the top and discard.
- Either use broth right away or freeze in different size portions so it is ready for your favorite recipes.