Recipe: Best Ever Immunity Broth

Sunday roasts have remained a constant in my life; from Lancashire to London to Sydney, even in 30+˚C, you’ll smell freshly roasted chicken from half a mile away from my home.

Today, I roast chicken just for the bones. Just for the broth. Just so I can boil my daughter’s pasta, rice and potatoes in this immune boosting liquid gold. She inhales the chicken too, of course.



Using your largest pan or stock pot, add:

  • 1-2 roast chicken carcasses (+feet if your butcher has any hanging around. Roast with the bird)
  • 7 peppercorns
  • 2 bay leaves
  • Celery stalk
  • Leek: wash, chop into three
  • Onion: halved
  • Garlic: head, halved
  • Parsley stalks: rinsed


  • Turmeric: finger sized, roughly chop
  • Ginger: finger sized, roughly chop


  1. Place all ingredients in a large pan and top up with cold water, until an inch or so from the top
  2. Bring to boil. Turn down immediately. Add cold water. Skim scum
  3. Simmer on very low heat so the surface is barely breaking.
  4. Leave on stove for 4-24 hours depending on desired strength and size of pot. Or place in the oven, 100˚C. No lid - you can top up with a little more water if needed.
  5. Remove from heat. Pass through fine sieve/chinois. Store in fridge for a few days. Freeze in jelly moulds or ice cube trays. Use within a couple of months.


Drink. Base for soups/broths and sauces. Boil pasta, rice and potatoes in it for super nutritious kids’ meals.