CSIRO-approved Chicken Stock Recipe

It’s time to get your biggest pot out and start simmering this winter. Stock might seem boring but we’re calling it bold – because a good stock or bone broth has the power to make your cooking both heartier and healthier, plus it’s wonderfully easy and cost-effective.

This one is CSIRO-approved and works perfectly with the winter recipe collection available as part of the Total Wellbeing Diet – available to eligible HBF members (more on that here.) The addition of tomatoes, garlic, and mushrooms helps to bump up the flavour and give the stock an earthy note.

Handy hint: Store your stock in freezer portions, ready to be added to recipes! This stock will keep in the fridge for 2-3 days, or you can freeze it in 2 cups (500ml) portions for up to 2 months.

Serves: 4

Prep: 10 min  |  Cook: 180 min

Ingredients

• 1kg lean chicken pieces (e.g. carcasses, necks, wings)
• 1 medium onion, chopped (any type)
• 1 leek (75g), white part only, washed and chopped
• 1 medium carrot, thickly sliced
• 2 celery stalks, chopped
• 100g button mushrooms, chopped
• 1 thin strip of lemon zest (use a vegetable peeler)
• 4 sprigs flat-leaf parsley
• 2 sprigs fresh thyme
• 8 whole black peppercorns

Method

Place a large stockpot over medium heat. Add the oil, onion, leek, carrot, celery and mushroom and cook for 10-15 minutes, stirring frequently, until the vegetables are soft.

Add the remaining ingredients, along with 3.5 litres of water and bring to a very gentle simmer.

Skim the surface to remove any impurities, then simmer the stock gently for 2 ½ -3 hours. Strain the stock through muslin or a fine-meshed sieve and leave to cool.