Chicken Stock recipe
It can be hard to find a FODMAP friendly stock in stores. You certainly need to read every ingredient to make sure you are good. If you have a little extra time you can make your own stock for any recipe that requires it in 20mins. (But three hours of cook time.) Making stock is amazingly easy. This recipe I tell you how to do it with a insta-pot but I'll also explain how to do it on the stove.
Servings: 6 cups
Calories: 18kcal
Ingredients
- 1 bag Bones Every time you cook with chicken, save the bones in a bag in the freezer. Or Ask the butcher.
- 1 cup Carrot parts Can be scraps from cutting carrots
- 1 whole medium bock choy Can be the unused tops, can be the whole thing
- 1 cup fresh parlsey left overs from another meal frozen for today
- 1 whole red pepper can sub any other veg that's getting old in the fridge
- 10 whole peppercorn
- 1 tbsp onion infused oil
- 1 tbsp garlic infused oil
- 1 whole bayleaf
Instructions
- Turn your oven on to 400f
- Place raw bones on a cooking tray
- Roast the bones for 1/2 hour. They should brown this will add a more robust flavour.
- Throw everything in a pot and fill the port with water. Becareful not to over fill, you want to leave some space for boiling.
Insta-pot method
- Turn the insta-pot on high pressure for 45mins. Allow a natural release.
Stove top
- Bring pot to a boil, then turn it down to low.
- Cover and simmer for 4 hours
- Skim off the scum floating on top every 1/2 hour.
Straining
- Put a large bowl in the sink.
- Put two knives over the bowl
- Add paper towel/cheese clothe to catch the small pieces
- Put your strainer on top
- Pour contents of pot through strainer, into bowl
- Put the stock back on the stove (or back in the instant port) and reduce the liquid until the stock is desired strength. (I sometimes reduce the liquid by 1/2 to intensify the flavour)
Chill quickly
- To keep things safe, you want to quickly chill the soup. Use an ice water bath in the sink to quickly chill the stock.
- After the stock is cooled, put in in the fridge.
- Tomorrow or 6 hours later skim off the layer of fat on top of the stock
- Freeze the stock as needed, or use it right away!I find 2 cups in a ziplock the best way to freeze.
Notes
Making stock is all about leftovers from the freezer/fridge. We are trying to flavour water, all flavour you can add is good. I keep a scrap bag of ‘off cuts’ of vegetables in the freezer. (Carrot tops, Bok Choy leaves, tops of parsley, fresh ingredients I don’t want to go bad.) I also have a bone bag in the freezer where I keep the bones of chicken/beef/pork.
This recipe is my preferred way of making stock but I often just throw in what’s lying around that I need to use up.
If you don’t have an Instant Pot, but you want one click here to help support our site.
Nutrition
Serving: 1cup | Sodium: 1410mg | Vitamin A: 751IU | Sugar: 3g | Calories: 18kcal | Carbohydrates: 5g