Bone broths are extraordinarily rich in nutrients – particularly minerals and amino acids.

* for veggie option – remove chicken carcas


  • 3 carrots -chopped
  • 3 celery sticks – chopped (include leaves)
  • 2 red onions -chopped,
  • Half pumpkin – roughly chopped
  • 2 cloves garlic
  • Half bunch parsley – roughly chopped
  • 1 tsp apple cider vinegar
  • 2 tbs Nature’s Way Wild Mushroom Powder
  • 1 lemon – halved
  • 1 chicken carcass
  • 1 tbs Nature’s Way Coconut Oil (or you can use butter)
  • Good pinch sea salt
  • Freshly cracked black pepper


  1. Throw all of the ingredient into large cooking pot. Cover with water and bring to the boil.  Once boiling reduce the heat to a gentle simmer and put the lid on.  Allow to cook for 6 hrs.
  2. Remove from heat and strain.  Cool. Store in an air tight container in the refrigerator for up to 10 days.
  3. Add to dishes as stock or as a daily elixir for gut health, anti-inflammatory response, repair for soft tissue and well-being.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty