I have spent way too much time working on this recently. I turned a corner in my stock when I went from “white” stock to “brown” stock. This means I’m using real cooked meat in my recipe. It makes all the difference. Really I feel that I enjoy a lot more recipes now that I can make really good tasting stock. It’s a game changer.
[FODMAP] Chicken Stock
Here’s a great recipe for making veggie talk for when you need to feed a vegetatian, or you don’t have any bones to make stalk.
Servings: 4 people
Calories: 65kcal
Ingredients
- 2 lb Cooked Chicken Cheap as you can find. Leg & Thigh are usually cheapest. Roast it for 40 mins at 400~425
- 1 whole carrot
- 1 whole parsnip
- 6 sprigs parsley
- 1 Cup Old Low FODMAP veggies Anythign that's getting old in the fridge
- 1 Cup Fennel
- 1 tbsp infused garlic oil
- 1 tbsp infused onion oil
- 1 whole bay leaf
- 5 grinds salt
- 5 grinds pepper
Instructions
Cooking instructions:
- Cut everything into 2 inch pieces. Add anything from the fridge that you want to use up. (Don’t over power the stock try and add everything in equal portions.)
- Toss in an Instant Pot
- Fill with water to just below the Max line.
- Push the “stock button” or on high for 1 hour. Whatever you Prefer.
- After your time is up turn off the insta pot. (So it doesn't keep it warm and lengthen your natural release)When it's naturally releases.(This is important, natural release promotes "clearer" stock. A quick release will produce a stock that is "cloudier".) Place a large bowl in the sink pour everything in.
- Move Bowl out of sink. Put instaPot bowl in sink, and place calendar over it.
- Pour bowl into the calendar/strainer
- Place bowl back into InstaPot, and "saute": it twice (~1 hour) of boiling to concentrate flavour. (Or longer, depending on what you want it for. I do 1.5 hours sometimes to reduce the size need in freezer, knowling I'll have to add water.)
- Taste stock, add salt to taste.
- freeze in 1 cup serving ready for use.
Nutrition
Sodium: 257mg | Calcium: 5mg | Vitamin C: 1mg | Vitamin A: 5IU | Sugar: 3g | Potassium: 189mg | Cholesterol: 5mg | Calories: 65kcal | Saturated Fat: 1g | Fat: 2g | Protein: 5g | Carbohydrates: 6g | Iron: 1mg
I normally buy whole legs with part of the backbone attached – probably also the cheapest way to get chicken meat. Then cut the backbone off and use it for stock, or freeze for later use if there isn’t enough yet. I’m not sure about using knives like you have in your picture.
I save most veggie leftovers, like carrot tops, broccoli stem and onion scraps in the freezer, so it’s often very different, what kind of veggies I use for stock, but it always comes out nice anyway, so I don’t believe it’s that important. The green tops from carrots also works great.
I never add salt, because it’s always easier to add later and you can’t really remove salt after you’ve added it.