tasty stock without onions or garlic?

Cairnpapple

I love the bacon idea! And it sounds like I need to expand my herb growing beyond mint in a pot, I have a couple of border spaces where chives would go nicely. 

carly

The secret to making a good  tasty stock is reduction and reduction and more reduction. Its a long drawn out procedure. You dont end up with as much as you would think based on the quantity of initial ingredients.

Cairnpapple

I just remembered a recipe that involves boiling chicken legs with cinnamon and allspice before grilling them, the water from that makes a good stock substitute if cooking something with that flavour profile. Or I used to boil a gammon in lentil soup, I can't have lentils at the moment but again the cooking water would make a tasty base. You all are getting me thinking outside the box!

Brie

There's some chatter about soup here which might help with your flavourings, essentially adding flavour balancers or boosters like sugar, vinegar or lemon juice.

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mandco

Massel’s 7’s stock cubes are low fodmap with no onion or garlic. They’re great for those days when you haven’t got time to do everything from scratch
 if you want to make your own stock ect from scratch Asafoetida can replace the garlic/onion profile and is fodmap friendly but you do have to get the measurements correct too much/too little can really throw the dish out.

goldfinches

There are some great suggestions here already but here's some things I've seen used to deepen umami flavours miso, dried or fresh mushrooms, marmite, soy sauce, balsamic vinegar, green peppers, ground cumin, swede, celeriac, fennel, worcestershire sauce, fish sauce, anchovy oil or anchovies themselves, dried shrimp, sherry vinegar, urfa or ancho chillies, sweet paprika, roasted sweet peppers, dark brown or muscovado sugars, treacle, molasses, black beans, orange juice, smoked salt, liquid smoke, bay leaves, star anise, provencal herbs, cinnamon sticks, cardamom pods, and so on. 

Rosa_Damascena

Nooch is supposed to be low FODMOP - have yet to try it in a stock though. I made some veggie stock the other week using scraps saved up on the freezer and although it looked nice and dark (because of the onion skins) it tasted of not a lot, even after I added a small quantity of Marmite to the pot.

Re: burned wood / liquid smoke etc - I get a bit funny about adding acrylamides to food. Instinctively it doesn't feel like a healthy thing to do.

boultdj

I use mushroom ketchup. 

goldfinches

Rosa_Damascena said:

Nooch is supposed to be low FODMOP - have yet to try it in a stock though. I made some veggie stock the other week using scraps saved up on the freezer and although it looked nice and dark (because of the onion skins) it tasted of not a lot, even after I added a small quantity of Marmite to the pot.

Re: burned wood / liquid smoke etc - I get a bit funny about adding acrylamides to food. Instinctively it doesn't feel like a healthy thing to do.

I'd forgotten about Nooch even though I have a tub sitting in my larder so thanks for the reminder. I agree that veggie stock sometimes needs a bit of a boost and I often add a Kallo Organic stock cube to mine. Another thing I do is to use the water from the bottom of the steamer as a cheat's stock because I've noticed it takes on a lot of flavour and colour from whatever I've steamed.
I've also just remembered that I've slung in the seeds and scrapings from a butternut squash as well as a sweetcorn cob after I'd cut the kernels off and they each gave good results although the corn one was a bit too sweet for my taste.
I've only ever seen liquid smoke listed as an ingredient so didn't realise it contained acrylamides which do sound very offputting so thanks for pointing that out, I'll leave that on the shelf if I ever spot it.

MyRealNameToo

goldfinches said:

I've only ever seen liquid smoke listed as an ingredient so didn't realise it contained acrylamides which do sound very offputting so thanks for pointing that out, I'll leave that on the shelf if I ever spot it.

Acrylamides are the result of exposing certain sugars to high heats (120C+) so if you ever fry potatoes, sear/brown meat, eat bread with any form of browned crusts then there will be levels of acrylamides. Your only route to avoid them is eating everything raw or poached. Clearly BBQs are out too.

It isnt an ingredient in liquid smoke but burning wood to make smoke will generate acrylamides of which some will be in the smoke that will be condensed into the liquid. That said the levels are likely to be lower than in something like home made chips and much lower than something like dark toast.