Table of Contents
Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
Do you find it difficult to find a low FODMAP chicken stock? With this recipe you can easily make it yourself!
Low FODMAP chicken stock ingredients:
- 1 chicken carcass
- 1 handful of cooked or raw carrots (I used leftovers from the roast the day before)
- 2.5L water
- 1 tbs ground pepper
- 3 tsp salt (or more to taste)
- 1.5 tbs dried parsley
- 3 bay leaves
- 1 tbs of dried rosemary
- 1 tbs of dried thyme
Method:
Simply place all the ingredient in a pot, bring to the boil and simmer for 1 hour (skimming as needed).
When the hour is up, run the stock through a sieve to get rid of all the bits and either use in the next 24 hours or freeze for use later in the week.
(More vegetables can be added with the carrots if you have any leftovers such as parsnips or turnips)
Enjoy your low FODMAP Chicken Stock!
Kirsten Jackson is a UK registered Consultant Gastroenterology Dietitian and founder of The Food Treatment Clinic. She has undergone many qualifications to get where she is today, including a UK BSc Honours Degree in Dietetics and Post-Graduate Certificate in Advanced Dietetics. In addition to this, she has FODMAP Training from Kings College London University. Kirsten set up The Food Treatment Clinic in 2015 after first experiencing digestive problems herself. She felt that the NHS was unable to provide the support individuals needed and went on to specialise in this area before opening a bespoke IBS service. Kirsten also participates in charity work as an Expert Advisor for the IBS Network. In addition, she can be seen in publications such as Cosmopolitan and The Telegraph discussing IBS as an Official Media Spokesperson to the IBS Network.
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