It’s nearly impossible to find low fodmap stock at the supermarket and making your own can sometimes seem a bit of an effort but I’ve come up with super easy recipe that will add tonnes of flavour with none of the stomach ache and doesn’t use lots of expensive ingredients. In fact it’s a great way to use up your Sunday roast left overs!
- Chicken carcass or any other bones you like
- 2 Carrots
- 100g Celeriac (instead of celery which isn’t low fodmap)
- 2 bay leaves
- A big bunch of fresh dill
- The green tops of 6 spring onions (only the green bit if low fodmap)
- 1 tbsp peppercorns
- 1 tsp salt
Throw all of the ingredients into a deep pan or slow cooker. Pour in enough water to cover everything and simmer gently. If you’re doing it in a pan 1-2 hours should be enough. If I’m using a slow cooker I tend to put it on overnight.
Once done, drain the liquid (make sure it’s not down the sink as I’ve sadly learnt one too many times).
This can be frozen or kept in the fridge for a couple of days.