tasty stock without onions or garlic?

Cairnpapple

I'm wondering if anyone has any ideas to make my stock taste better! For medical reasons I'm having to do a low FODMAP diet which means I can't put onion or garlic in my stock. I also can't use normal supermarket stock cubes although if I get totally stuck I can buy some sort of compliant stock powder from the Internet. I'd rather keep making my own if possible though!

This week I made my stock by slow cooking a chicken carcass with carrot, celery, bay leaves, dried thyme and dried parsley and I have to say it was rather underwhelming.

Ideas I have so far:
- fresh herbs
- whole peppercorns
- put in more of the meat rather than my usual extremely thrifty picking
- maybe a lamb bone instead of the chicken?

I'd welcome any suggestions on how to make the stock tasty!

Brie

Is there anything that prevents you starting with a tin of tomatoes?  Or passata?  Obviously you could cook your own tomatoes to ensure no salt or anything else sneaking in that's not allowed.  

I'm wondering if there's some easily accessible stock cubes/powder available from a health food shop or even a Polish deli type place.  I find Polish soup mixes less salty than English ones so I expect their stock may be different to ours as well.  

twopenny

I can't help much but I do remember seeing this on a TV show and I only watch the hairy bikers, used to watch the famous ones so it was one of them.
I wonder if a search of those would help?

Some people don't like onions. They would be worth searching out.

There was a vid on how to make stock but hope there's a quicker way 😏 looks like it would be tasty though, and convenient. 
https://m.youtube.com/watch?v=cT-_UPRenkU
You can buy dehydraters though.
Meat stock, thyme (you can get different flavours if you grow it) sage, pepper your herbs of preference.
Thyme, I grow lemon for use with chicken. Silver thyme for use in beef stews. 
Sage easy to grow. That comes in different flavours too.

Fresh or home grown dried is a much better and noticeable flavour than shop bought.

How about a little chilli, just a small amount. So many different versions. I like the sweet ones.

caronc

Is it just onions and garlic or can you tolerate leeks or chives. If not if you have access to an Asian supermarket I'd suggest a pinch of Asafoetida (Hing) to give the allium taste cook give your stock the boost you are looking for. 

twopenny

Must look into that caronc. 
That's probably a good place to start looking, Asian.

Looked at chives as I have garlic ones to buy seems like the same family, bulbs.

This was something that cropped up so to speak 
https://www.chowhound.com/1742257/best-onion-alternatives/

Looking at some alternatives it's hard to say because it depends on what levels/types of carbs you can tolerate 

bouicca21

chicken carcase stock probably needed some  salt.

I’ve not quite been doing veganuary but have upped the veggie quotient substantially, and my fake beef type stock has involved experimenting with soy sauce and marmite.  

Cairnpapple

Ooh thanks, some good ideas here. I'm in the elimination phase now so it is as strict as it is going to be,  I will be able to try more things later. 

I had ruled out leeks because I thought it was a bit inefficient since I'm only allowed to consume the green bits, but spouse could eat the white bits as long as I don't get too jealous. 

I'm avoiding tomatoes at the moment since I've had issues with them in the past, but actually wine is allowed and it hadn't struck me till now that I could include it either in the stock or in whatever I'm cooking with the stock. 

I checked and fresh chives are allowed so thanks for that suggestion, they should pep up everything!

Brie

Cairnpapple said:

I had ruled out leeks because I thought it was a bit inefficient since I'm only allowed to consume the green bits, but spouse could eat the white bits as long as I don't get too jealous. 

I checked and fresh chives are allowed so thanks for that suggestion, they should pep up everything!

So maybe it's the white bits of that you need to avoid so the green tops of spring or other onions and maybe you could have garlic chives as well?  If you can find them of course. 

But do check the alternative supermarkets - we have a very extensive middle eastern supermarket in our area as well as eastern European shops.  They might have something that would suit you.

joedenise

I've got a jar of Asafoetida in my cupboard which I just picked up from my local Tesco so worth looking in there if you have one.

twopenny

You can get garlic chives too.
They increase in flavour if you pluck, put the bottom of the blades in water in a jar and leave for a day, maybe two.

Not as easy to get started but are evergreen.

Apparently you can use the seeds ground as well.
Haven't tried that yet to see what the flavour is like.

Nice thing with chives is that you can grow them round your flower border, bees love the flowers so everyone is happy 😊

Spikeygran

I just had a look at the fodmap guidelines, and bacon seems to be on the eat freely list.  Maybe fry some streaky cut into small pieces, at the bottom of the pan then, gently fry all veg in the hot fat for a few moments until slightly softened before adding liquid and the rest of the ingredients.

An old friend used to make a wonderful tomato soup and always started with some bacon lardons. There was a little chilli in it too. Very tasty.