GERD Friendly Roasted Chicken Stock
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Learn more →Ingredients
8 servings
For the stock
- 3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
- 2 tbsp olive oil
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium leek, white and light green parts only, halved lengthwise and rinsed
Ingredient noteOnions and garlic can relax the muscle that keeps stomach acid down. This recipe uses only 1 tablespoon per serving, which is likely fine for most people with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 1 small bunch fresh flat-leaf parsley (stems and leaves)
- 2 bay leaves
- 1 tsp whole black peppercorns
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 10 cups cold water, plus more as needed
- 1 tsp salt, plus more to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the chicken bones in a single layer in a large roasting pan and drizzle with the olive oil, turning to coat.
- 2
Roast the bones for 35–40 minutes, turning once halfway through, until deeply golden brown on the surface.
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