Come winter, a steamy bowl of soup or stew feels necessary for getting through the long, cold nights. Unfortunately, most store-bought stocks listed as an ingredient in these wonderfully nourishing dishes, are laden with high salicylate ingredients. Not one to let a salicylate foodie dilemma get in the way, I have adapted a homemade chicken stock recipe that is void of any reaction-inducing ingredients. While the stock does indeed take a long time to cook, it really is so simple to make. And I assure you, it’s worth every second for the wonderfully sapid soup/stew that is produced in the end.

Enjoy xx

Low Salicylate Chicken Stock

Adapted from Recipe Tin Eats

Makes 600 ml of stock

Equipment

• Peeler
• Cutting board and knife
• Saucepans
• Measuring cups
• Measuring spoons
• Storage container

Ingredients

2 kg chicken frames i.e. carcass (can buy from grocery stores or local butcher)

Cold water (enough to cover – approx. 3 litres)

1/2 cup spring onion (finely chopped)

2 Celery sticks (chopped into large pieces)

2 carrots (peeled and chopped into large pieces)*

100 grams frozen spinach

1 white potato (peeled and quartered)

Small bunch of chives (finely sliced)

1 Tbsp malt vinegar

Method

1.) Place chicken frames along with all the vegetables and malt vinegar in a large pot along with water (enough to cover).

2.) Slowly bring to the boil. Reduce heat to a simmer. Leave uncovered and simmer for 3 hours. Taste to check flavour. If you’re after a more intense flavour, leave simmering until you achieve desired result.

3.) Once stock has reduced, strain liquid into a large bowl (discarding the bones and vegetables). Use immediately or set aside to cool for later storage.

4.) Once stock has cooled, transfer to a container and use when needed. Stock can be kept in the fridge for up to 4 days. Note, when stored in the fridge, the stock becomes jelly-like. This is fine, and will immediately melt back to a liquid form when heated.

*Carrots are listed in the RPAH handbook as moderate in salicylates, something to be mindful of if you’re very sensitive or looking to limit your chemical load. Kęszycka et al. 2017 however list carrot as low, so I’ve included them here. Just be mindful when trying the recipe for the first time.