Low FODMAP Chicken Stock (Bone Broth)

Chicken bones are simmered with carrots, celery, and scallions to make a flavorful Low FODMAP Chicken Stock (also called Bone Broth).

Course Soup

Keyword bone broth, chicken, low-fodmap, stock

Prep Time 10

Cook Time 4

Total Time 4 10

Servings cups

Bones of 1 chicken
10 cups water
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
1 tablespoon white vinegar or lemon juice

Combine chicken bones, water, vegetables, herbs and seasonings in a large pot or Dutch oven. Bring to a boil over high heat. Reduce heat to low, cover and simmer for at least four hours and up to 24 hours. The longer it simmers, the better. (You can also make the stock in a slow-cooker/crock pot.)
Strain the stock through a fine-mesh sieve and discard the solids. I usually find that there is very little fat with the stock (unlike the broth), so it is not necessary to skim off.
Either use stock right away or freeze in different size portions so it is ready for your favorite recipes.