Gluten Free Chicken Stock
Making your own homemade gluten free chicken stock is a great way to ensure your recipe is coeliac-safe, and to cut down on food waste. Perfect for making with the leftovers from a roast dinner and easy to freeze!
Servings: 1 -1.5 litres
Equipment
Ingredients
- 1 roast chicken carcass bones, leftover meat scraps, skin and juices
- 2 carrots
- 1 onion
- 3-4 garlic cloves
- 2-3 celery sticks
- Any other leftover veg including spring onions leek trimmings
- Handful of fresh herbs sage, rosemary, thyme, parsley - a combination or whatever you have
- Salt and Pepper
- Water
Instructions
- Add the chicken carcass to your slow cooker (you may need to do this in pieces if it's a smaller slow cooker).
- Roughly chop the veg into large chunks and add to the slow cooker. Add any herbs you're using too and season generously with salt and pepper.
- Pour enough water into the slow cooker to cover the bones. Place the lid on and cook on high for at least 4-5 hours or on low for at least 8 hours.
- Allow to cool before discarding the bones and veg and straining the liquid through a sieve into a container. Keep in the fridge for up to a week or freeze.
Notes
- This gluten free chicken stock can also be made on the hob - simply boil in a pan for at least 4-5 hours.
- For tips on freezing this recipe or making a low-FODMAP version, see the FAQs section in the blog post above.
