This recipe is perfect for anyone following the SIBO BiPhasic diet. All the ingredients are SIBO friendly and it can be enjoyed by anyone following a low FODMAP diet too.
INGREDIENTS
- 500 grams of raw chicken meat, chopped (breast, thigh)
- 4 large carrots, chopped
- 1 bunch spring onions, green part only, chopped
- 2 bay leaves
- 2 large knobs of ginger, roughly chopped
- 1 large bunch of fresh sage, roughly chopped
- 1 large bunch of fresh parsley, roughly chopped
- 1 tbs apple cider vinegar
- 1/2 tsp whole black peppercorns
- 1 tsp salt
- 2 litres of filtered water
METHOD
- Place all your ingredients in a large stainless steel pot.
- Bring to the boil, then reduce the heat, cover and simmer for 1.5 hours.
- Remove the chicken pieces and set aside to be used in soup or other meals.
- Strain the stock through a fine sieve.
- Allow to cool then portion the stock into jars to be stored in the freezer.
PREPARATION NOTES
If you are following a SIBO diet, it is best to avoid chicken bones in your stock. Chicken bones can be used to make stock once SIBO is under control.
It is safe to store the stock in the fridge up to 3 days. However be aware that this will also increase the amount of histamine in the stock. Because some people with SIBO also have issues with histamine it can be wise to portion and freeze the stock.