After reading so many soup recipes I found that nearly every recipe required a chicken or vegetable stock .... After standing at several supermarkets for an hour looking at every brand of stock and it's ingredients I found every single brand had onion and garlic in it. If it didn't have garlic it had onion and if it didn't have onion it had garlic! You can just never win with prepackaged foods! I came across a homemade chicken stock recipe that I thought I'd share with all the low FODMAPer's out there as I believe it will help with any dishes you make ... I made a batch tonight and have put it in ice cube trays to freeze so when making a stir fry, soup etc. I can just throw in an ice cube of stock and let it melt in :)
Recipe:
1 big pot
1kg chicken necks (from happy free range chickens)
1kg chicken bones or chicken carcus
2 large carrots chopped roughly
1 parsnip chopped roughly
2 stalks of celery chopped roughly
6 whole peppercorns
3 bay leaves
1 bunch of sage
Salt
Method:
1. Place chicken in a large pot and add enough cold water to cover
2. Bring the water to simmer, skim off any scum as it rises to the top
3. Add vegetables, bay leaves, sage, peppercorns and salt
4. Bring back to the boil, skim again
5. Cook for 1.5 hours on a low flame
6. Drain the stock through a colander and reserve the liquid (and put in ice cube trays if you wish)
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