[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