Low-FODMAP chicken stock

Name: Low-FODMAP chicken stock
Cook time: 2 h 30 min
Yield: 4 cups (1 litre)
Cuisine: European
Ingredients: 1kg chicken carcass; 200g carrot, quartered; 50g fennel; 50g fresh flat-leaf parsley; 3 bay leaves; 1 tsp whole black peppercorns; 40g spring onion tops, green parts only; 2 tsp dried or fresh rosemary; 1 tsp dried or fresh thyme; 1 tsp salt; 2 tsp apple-cider vinegar; 2 tsp garlic-infused olive oil (optional)

Spend a few hours simmering a big pot of this onion-free stock, freeze it, then thank yourself later.

Chrissy Glentis

August 15, 2025

Leave out the onions when making low-FODMAP chicken stock.Getty Images

easyTime:2 hours +Makes:4 cups (1 litre)

Chicken stock can be kept in the fridge for up to five days or in the freezer for up to three months in 250ml freezer-safe containers. If using in soups or hot meals, simply add from frozen or defrost in the microwave for 1-2 minutes (it defrosts rather quickly).

Ingredients

1kg chicken carcass
200g carrot, quartered
50g fennel
50g fresh flat-leaf parsley
3 bay leaves
1 tsp whole black peppercorns
40g spring onion tops, green parts only
2 tsp dried or fresh rosemary
1 tsp dried or fresh thyme
1 tsp salt
2 tsp apple-cider vinegar
2 tsp garlic-infused olive oil (optional)

Method

Step 1
Add all the ingredients to a large stockpot and cover with cold water, about 2cm above the ingredients.
Step 2
Bring to a boil over medium-high heat, discarding any foam that forms on the surface, then reduce the heat to low and simmer gently, uncovered, for 3 hours. If it bubbles too rapidly, it will reduce the liquid too much, and the stock will be murky instead of nice and clear, so keep an eye on it and top up the water if needed.
Step 3
Drain through a sieve or colander into a large bowl or pot to catch all the beautiful stock. Allow the stock to cool slightly before portioning (if not using right away). I find it’s easiest to store this in 250ml (1 cup) quantities.