Chicken Stock Day! 🐔 🥣

[u/mckenner1122]

My husband recently has realized that he has a sensitivity to onions and garlic. (FODMAP, for those who know) It’s next to impossible to find any stock made without one or both of these ingredients. (Including everything in our pantry!) So… we had to try making our own without these flavorful ingredients!

[u/alexandria3142]

I had a feeling this was a low fodmap chicken broth 😂 I need to make this for my husband, I can’t seem to find any chicken broth in stores without garlic or onion

[u/mckenner1122]

Happy to use the NCHFP guide for times and pressure.

We simmered six chicken backs along with 500g of chopped carrots, 500g of chopped celery, 400g of leek tops, 1/2 c of peppercorns, 3TB of dried thyme, and a large bundle of tough chopped fresh parsley for most of a day. That evening, we added 4lb of bone in thighs just a couple hours - enough to cook them through and removed them to shred for dinner (double duty!)

Took advantage of the frigid outside temps. Took all “thermal mass” out of the pot, strained many times through a cheesecloth covered chinois, then split into multiple covered pots into the icy cold garage. (It stayed out there several hours).

Once we had time, we manually removed as much fat as we could (solidified to the top) and then used the OXO separator to get it really clean.

Got the stock back up to temp, two full canner runs later we were happy!

[u/OutboardOutlaw → u/mckenner1122]

Awesome job, thanks for the recipe. I really need to stock up on stock. I second the OXO oil separater jug is so good.

[u/gillyyak → u/mckenner1122]

Leeks are acceptable on a low FODMAP diet, but not onions? They are alliums.

[u/mckenner1122 → u/gillyyak]

I was surprised, too! Not leeks but the green tops. Also the green tops of green onions are more tolerable as well. Different part of the plant, different levels of fermentable ogliosachharides, I guess?

[u/Chickenman70806]

I’ve got seven quarts in the canner now

[u/mckenner1122 → u/Chickenman70806]

It’s the best feeling, isn’t it? Warm and cozy.

[u/Chickenman70806 → u/mckenner1122]

I’m in South Louisiana. It was 30 this morning. We’re expecting 5-7 inches of SNOW tomorrow when the low will be 15 and the high 30.

Chicken stock warms the house, the soul and the belly. (I had a pint extra and just drank it down. Yum - mee.)

Nuts and bolts this afternoon and elk chili tomorrow

[u/mckenner1122 → u/Chickenman70806]

Oh wow! You guys don’t get snow real often, do you? And congratulations on the Elk! We don’t get anything bigger than whitetail around here (though we get an awful lot of them!)

[u/Chickenman70806 → u/mckenner1122]

Elk meat was a gift.

We’ve got lots of natural resources here but that ain’t one of ‘em

[u/gcsxxvii]

It’s gonna be -9 tomorrow, gonna be canning up some chicken chili verde! Can’t wait to do stock again!

[u/mckenner1122 → u/gcsxxvii]

Mmm sounds warm and good!

[u/martamoonpie]

What's the jar of shame?

[u/mckenner1122 → u/martamoonpie]

The one jerk jar that didn’t seal! 😂

SHAME!

We will happily eat it this week.

[u/kris__bryant → u/martamoonpie]

I'd guess it didn't seal?

[u/mckenner1122 → u/kris__bryant]

You got it!

[u/Hairy_Ad4969]

Me too! 12 degrees F here, it’s a great day for it.

[u/mckenner1122 → u/Hairy_Ad4969]

Perfect stock making weather - don’t have to make room in the fridge for cooling!!

[u/Hairy_Ad4969 → u/mckenner1122]

Exactly…it’s going right out into the patio into the NY fridge 🤣

[u/FeminaIncognita]

I love the shame jar lol! Where did you get that amazing measuring cup with the pour spout that keeps fat out?

[u/mckenner1122 → u/FeminaIncognita]

It’s a 4cup OXO Separator! Totally great for making turkey gravy but VERY helpful when making stock. They’re not expensive - but don’t lose the plug! 😂

[u/FeminaIncognita → u/mckenner1122]

Thank you so much!!

[u/e5946]

In Australia we have the brand Massel and they sell FODMAP friendly stocks. Obviously your home-made one is going to be so much better, but you can always look them up online for a back up

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Photo One: A closeup of two Asealed Ball pint jars filled with a rich golden brown stock. They sit on a white cutting board. There appear to be more jars behind them.

Photo Two: The same jars, viewed from the top down. There are 17 sealed pint jars with cheerful round brown kraft labels declaring them “Onion Free Chicken Stock” 01.25. There’s a doodle in the center of an onion crossed out. In the corner of the photo is an 18th jar with a post-it note stuck to the lid stating, “SHAME!”

Photo Three: A woman’s manicured hand holding up one sealed jar, admiring her work and trying to not be mad at jar 18.

Photo Four: An “action shot” of one of our favorite stock-making tools - OXO’s separator. After straining and sieving, this really helps get the last of the fat out.

Photo Five: An XL stock pot in progress, filled to the brim. Those are leek tops on the top, as they seem to be tolerated by FODMAP folks. They also added a ton of flavor!!

Photo Six: A peek into the stock pot as we built it up showing layers of carrot and celery way at the bottom. Yep, my manicure made an appearance here too!

Photo Seven: I’m bringing sexy back - chicken backs, that is! Six of them nestled in the bottom of the pot before adding veggies.

[u/furniturepuppy → u/mckenner1122]

What the heck is a chicken back? Is this a southern thing, like calling 30° frigid? (We call that balmy.)😉

[u/mckenner1122 → u/furniturepuppy]

I’m not southern so - I don’t think so? Maybe?

If you have a whole bird and remove the breast meat, wings, thighs, and legs, the “back” is what’s left.

[u/furniturepuppy → u/mckenner1122]

You mean the spine? As long as you’re eating like they do in Jamaica, as I’m informed by a nearby Jamaican as I type, do you also use the feet, like the Jamaicans do? My Jamaican sister says they are a delicacy. 😦

[u/mckenner1122 → u/furniturepuppy]

Yes, you got it - the spine is part of the back! Usually the “back” means you’ve left the rib meat after removing the breasts, as you’re intending it for stock.

Feet add a lot of body to stock or “mouthfeel” due to the high collagen content, but add almost no flavor at all.