A an easy to make chicken broth using low FODMAP vegetables and ingredients. This low FODMAP chicken broth is suitable for anyone with IBS. It can be used in any dish that you would use chicken broth or stock such as soups, curries and stews.
Add all ingredients to a large pot. Fill to ¾ full with water, so that all of the stock ingredients are submerged.
1 whole chicken, 1 leek, 2 large carrots, ⅓ medium stalk celery, 3 bay leaves, 8 peppercorns, 10 whole cloves, 1 tablespoon apple cider vinegar
Place pot onto the stove and bring to a boil. Once boiling, reduce to a gentle simmer for 3 hours, covered.
After 3 hours turn off the heat and allow stock to cool to room temperature. Once cooled to room temperature, use tongs to remove the large pieces of chicken and vegetables.
anywhere where you would normally use stock or broth.
Storage
Once the stock has cooled to room temperature, store in glass jars with lids fixed firmly on or airtight containers. Store in the fridge for up to four days or in the freezer for up to 6 months.