Low-FODMAP slow-cooker chicken stockReviewed by our expert panel
- 1 medium-sized chicken
- 2 carrots, peeled
- handful celery leaves
- handful fresh parsley
- 1 bunch spring onion green tips only
- ½ tablespoon fresh thyme
- 8 peppercorns or ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 2 litres water
1 Place chicken in a slow cooker with all ingredients. Cover with lid and cook on high for 5 hours.
2 Remove cooked chicken and reserve meat for future use in soups, risotto and salads. (To store, cover hot cooked chicken as soon as it has stopped steaming and place in the bottom of the fridge. To use, reheat until steaming hot — generally over 70ºC. Do not reheat more than once. Throw out leftovers after two days.)
3 Strain liquid into a large bowl and discard herbs and vegetables. When cool cover with plastic wrap and chill stock in fridge overnight or place in freezer just until fat solidifies on top and skim fat off (or use a fat separator if you have one).
4 Measure stock into useful sized freezing portions — 250ml, 500ml or 1L — for readily available future use.
This recipe is suitable for people on a low-FODMAP diet, based on Monash University published tolerance levels as at October 2014.
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