This Low FODMAP Chicken Stock has been prepared in a pressure cooker. It is due to much shorter cooking time, energy saving as well as deeper flavour. But if you do not have a pressure cooker, a normal, large pot will do, you will just have to cook it for longer.
First, place all chicken pieces in the pressure cooker. Add the all spice berries, bay leaves, some salt and pepper (you will be able to adjust the seasoning in the end) and cover it all with enough water. Turn the hob on under the pressure cooker. Just a quick reminder that we do not wash the chicken meat.
Wash and peel all of the vegetables: carrots, parsnip and celery as well as peeling outer leaves of the leek. After chopping, add them to the pot and add more water, but not over the maximum limit of your pressure cooker.
Carefully close the pressure cooker's lid and higher the cooking temperature until it starts hissing. When it does, lower the heat nearly to a minimum, so it makes a quiet sound while cooking.
Cook the Chicken Stock with meat and veg for about 40 minutes. Then turn off the heat and leave it to let out the pressure naturally. When the safety block is off, you can open the pressure cooker and eventually season the stock.
Make surer to cool it completely before placing it in the fridge or freezer.