Jessica Leather loves bone broth, she just wishes it had a different name. ‘The crux is that the word “bone” is off-putting,’ she says. For a lot of people, it makes them think of ‘a caveman’ gnawing on some animal part. But, says Leather, with a little sigh, the Americans were the first group to flog the liquid, and that is what they called it. So, bone broth it is.
Leather, 47, is co-founder of Freja – a British-based company that sells, among other things, £7 cartons of bone broth. The ex-lawyer – who grew up in the sort of home where her nutrition-obsessed dad drank ‘broad-bean smoothies’ – started the business with her husband, Ed Armitage, in 2020. Armitage worked in e-commerce and had spotted how well bone broth was selling in the US, so the duo commissioned a batch and put it online. It sold out within two weeks.
By 2024, they’d turned over £5 million and by 2025 that number had risen to £9 million. On Thursday, the couple are publishing their first cookbook, The Bone Broth Book, filled with broth-based recipes.
The obvious question is, what is bone broth, exactly? According to Leather, it’s the liquid you get when you simmer leftover, roasted bones – from, say, a chicken – in water. That sounds exactly like stock, but the difference is, while stock is cooked for a few hours (around three to six), bone broth is cooked for many more (at least 12, and sometimes as many as 48).
This has its benefits: the longer you simmer the bones, the more good things – like protein and collagen – you extract from them. This means drinking bone broth regularly could improve your sleep and skin, reduce inflammation and boost your gut health.
Jessica Leather, 47, says ‘the longer you simmer them, the more good things you extract’
There are lots of bone broth devotees. England captain Harry Kane has said ‘the natural health benefits of bone broth are undeniable’. Professional cooks love it, too. Outside the chef Thomas Straker’s new London restaurant, Acre, there is a hatch that sells takeaway cups of bone broth, like it would coffee, for £5.
Leather admits her products are expensive. The cost accounts for their 24-hour cooking time and the ingredients – which include water, onion, carrot, salt, herbs and the bones from an entire Norwegian chicken. (The latter location was chosen because, in Norway, farmers don’t treat their animals with antibiotics.) But, she says, that’s why they’ve made the cookbook, to show people how to make and use bone broth themselves, more cheaply.
See YOU’s homepage for six recipes from Leather’s cookbook: from a spicy fish bone broth soup to a simple beef bone broth minestrone. Caveman connotations be damned.
CLASSIC CHICKEN BONE BROTH
This simple, traditional method delivers a beautifully clear, golden broth with a rich savoury depth – perfect for sipping warm, or as a nutritious base for soups, sauces and risottos.
MAKES AROUND 2 litres
1.5-2kg chicken bones (carcasses, wings, feet or a mix)
1 onion, quartered (skin on is fine)
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 tsp black peppercorns
1 bouquet garni (a few sprigs of thyme, rosemary and parsley tied with 2 bay leaves)
1 tbsp salt (or to taste)
cold filtered water
1 Give your bones a quick rinse under cold water to wash away any surface impurities that can cloud the broth later. For a deeper flavour, you can roast them first at 200C for 30-40 minutes – otherwise, they can go straight into the pot.
2 Place the bones in a large stockpot, slow cooker or pressure cooker. Cover with cold, filtered water – just enough to submerge them. Slowly bring up the temperature over low heat with the lid off. This gentle start encourages a cleaner, clearer broth.
3 As the water begins to warm, a pale foam or ‘scum’ will rise to the surface. Skim this off gently with a spoon or skimmer. It’s a small step, but it makes a big difference to the clarity and flavour of your final broth.
4 Once the surface is clear, add your onion, carrot, celery and peppercorns. Let them simmer gently to form the base of your broth. Midway through simmering, drop in the herbs so they can infuse the broth without becoming bitter. Wait until the very end to season with salt so you can taste and adjust once the broth has reduced.
5 Keep the broth at a low, gentle simmer – never a rolling boil – to preserve clarity and gelatine. Chicken bones need around 6-12 hours, though you can go longer for more depth. Once done, lift out the solids, let the broth rest briefly, then strain through a fine-mesh sieve.
6 Cool the broth completely in the fridge. As it chills, the fat willrise and set into a firm layer that’s easy to lift off and save for cooking. Beneath it, you’ll find that beautiful, wobbly gel that means you’ve drawn out every bit of goodness from your ingredients.
BEEF PHO
Pho is Vietnam’s most iconic noodle soup. Traditionally simmered for hours, this version uses ready-made beef bone broth as a shortcut without compromising on depth.
SERVES 4
1 onion, halved
1 thumb-sized piece of fresh ginger, halved
1.5 litres beef bone broth
2 star anise
1 cinnamon stick
3 cloves
300g flat rice noodles
1 tbsp fish sauce, plus more to taste
1 tsp sugar
300g sirloin or rump steak, very thinly sliced (freeze the beef first to make it easier)
To serve
2 spring onions, thinly sliced
1 small red chilli, sliced
handful of beansprouts
lime wedges
generous handful of mixed herbs (Thai basil, coriander and mint work well)
hoisin sauce (optional)
sriracha (optional)
1 Place the onion and ginger halves directly over a gas flame or under a hot grill. Char for 5-7 minutes until blackened and fragrant.
2 In a large saucepan, bring the beef bone broth to a simmer. Add the charred onion and ginger, star anise, cinnamon stick and cloves. Simmer gently for 30-40 minutes, uncovered, to infuse the flavours.
3 Meanwhile, cook the rice noodles according to the packet instructions. Drain, rinse under cold water and set aside.
4 Strain the broth to remove the aromatics. Stir in the fish sauce and sugar, and taste – adjust the seasoning with more fish sauce or a pinch of salt if needed.
5 Arrange the raw beef slices over the noodles in serving bowls. Bring the broth to a fast boil and pour into the bowls – the beef will cook in the heat of the liquid.
6 Top with spring onions, chilli and beansprouts. Serve with lime wedges and the fresh herbs. Add hoisin or sriracha to taste at the table, if you like, and tuck in.
ITALIAN PENICILLIN SOUP
This is our go-to recipe when someone’s feeling under the weather. It’s a simple chicken soup but with boosted flavour thanks to rich bone broth.
SERVES 4
1 tbsp olive oil
1 small onion, finely chopped
2 celery sticks, diced
2 carrots, diced
4 garlic cloves, thinly sliced
1 rosemary sprig
1.2 litres chicken bone broth
100g stelline (little star-shaped pasta)
200g cooked shredded chicken
juice of ½ lemon
sea salt and freshly ground black pepper
To serve
small bunch of flat-leaf parsley, finely chopped
grated parmesan cheese
1 Heat the olive oil in a large saucepan over medium-low heat. Add the onion, celery and carrot with a pinch of salt and cook for 15-20 minutes until soft but not coloured. The longer you cook the soffritto, the better the flavour will be.
2 Add the garlic and rosemary and cook for another 1-2 minutes until fragrant.
3 Pour in the chicken bone broth and bring to a gentle simmer.
4 Add the stelline and cook for 6-8 minutes until tender.
5 Stir in the shredded chicken and lemon juice, season well with salt and pepper and cook for a further 2-3 minutes to warm through. Remove the rosemary sprig.
6 Stir through the parsley and ladle into bowls. Then cover liberally with grated parmesan.
RIBOLLITA-STYLE MINESTRONE
A rustic, broth-based take on the Tuscan classic. Cannellini beans, greens and chunky veg are simmered in bone broth and finished with chunks of sourdough for extra thickness and depth.
SERVES 4
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped into chunks
2 celery sticks, chopped
3 garlic cloves, finely chopped
1 tbsp tomato purée
400g tin cannellini beans, drained
small bunch of cavolo nero or curly kale, stalks removed, leaves roughly chopped
1 rosemary sprig
2 bay leaves
1 litre beef bone broth
3 slices of stale sourdough or crusty bread, torn into rough chunks
sea salt and freshly ground black pepper
To serve
extra virgin olive oil
grated parmesan or pecorino cheese
1 Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 8-10 minutes until softened.
2 Stir in the garlic and tomato purée and cook for 1-2 minutes until fragrant.
3 Add the beans, cavolo nero, rosemary, bay leaves, bone broth and 500ml water. Bring to a simmer.
4 Cook gently for 25-30 minutes until the greens are tender and the broth has deepened.
5 Remove the rosemary and bay leaves. Season generously with salt and pepper.
6 Stir in the torn bread and let it sit in the broth for 1-2 minutes to soak slightly but not break down fully.
7 Ladle into bowls and top with a drizzle of extra virgin olive oil and a grating of cheese.
PROVENÇAL GARLIC & SAGE SIPPING BROTH
This herb-scented broth is inspired by a traditional French hangover cure. It’s rich in garlic, calming in flavour and surprisingly reviving.
SERVES 1
1 tsp olive oil
2 garlic cloves, thinly sliced
250ml chicken bone broth
3 sage leaves
1 small strip of lemon zest
sea salt
1 Gently warm the olive oil in a small saucepan.
2 Add the sliced garlic and cook for 1-2 minutes until soft but not browned.
3 Pour in the chicken bone broth and add the sage leaves and lemon zest.
4 Simmer gently for 5-6 minutes, then strain into a mug and season with salt to taste. Best sipped slowly in peace and quiet.
HOT & SOUR PRAWN TOM YUM
This fiery, fragrant Thai soup gets its kick from the lemongrass, lime and chilli. Using bone broth is an ideal way to deepen the flavour, add extra nutrition and create a glossier texture.
SERVES 4
1 litre fish bone broth
3 stalks of lemongrass, bruised and halved
6 lime leaves, torn
4cm piece of galangal, sliced
3 red chillies, halved lengthways (adjust to taste)
250g oyster or shiitake mushrooms, torn or sliced
2 small tomatoes, cut into wedges
1 small red onion or 2 shallots, thinly sliced
400g raw prawns, peeled and deveined
2 tbsp fish sauce, plus more to taste
juice of 2-3 limes
2 tsp palm sugar or brown sugar
To serve
handful of fresh coriander leaves
Thai chilli oil or extra sliced chilli (optional)
1 Put the bone broth and 500ml water in a large saucepan and bring to a gentle simmer.
2 Add the lemongrass, lime leaves, galangal and chillies. Simmer for 5-7 minutes to infuse the broth.
3 Stir in the mushrooms, tomatoes and onion. Simmer for another 3-4 minutes until just softened.
4 Add the prawns and cook until pink and just cooked through – around 2-3 minutes.
5 Stir in the fish sauce, lime juice and sugar. Taste and adjust the balance – it should be bright, hot and savoury.
6 Remove the aromatics (lemongrass, galangal and lime leaves). Leave the chillies in or remove for less heat. Serve hot, scattered with coriander and optional chilli oil or sliced fresh chilli.
FEIJOADA
A soulful, smoky Brazilian stew made with black beans, savoury pork cuts and spiced sausage, simmered slowly in bone broth until thick and rich? Yes, please. Traditionally served with rice, orange slices and garlicky greens, we think this bean dish is absolutely irresistible.
SERVES 4
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
150g streaky bacon, chopped
200g pork shoulder, cut into 2-3cm chunks
200g smoked sausage (like kielbasa or chorizo), sliced
400g tin of black beans
750ml beef bone broth
sea salt and freshly ground black pepper
To serve
Steamed rice
Sauteed greens
Orange wedges
Coriander
1 Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and cook for 5-7 minutes until softened and lightly golden.
2 Add the garlic, bay leaf, smoked paprika, cumin and oregano. Cook for 1-2 minutes until fragrant.
3 Stir in the bacon and cook for 3-4 minutes until starting to crisp, then add the pork shoulder and sausage. Cook until browned on all sides, about 6-8 minutes.
4 Add the black beans, bone broth and enough water to cover everything by a few centimetres (about 500ml). Bring to the boil, then reduce the heat to low and simmer gently, partially covered, for 1 hour 30 minutes–2 hours, or until the meat is tender and the stew is thick. Stir occasionally and top up with more water if needed.
5 Season generously with salt and pepper and remove the bay leaf. The broth should be rich and slightly glossy, with tender chunks of meat throughout.
6 Serve hot with rice, sauteed greens and orange wedges, with a sprinkle of coriander to finish.
ONE-PAN PRAWN JAMBALAYA
All the punchy flavour of a classic jambalaya, none of the constant stirring. This oven-baked version gives you fluffy, spicy rice with rich bone broth depth and sweet, tender prawns.
SERVES 4
1 tbsp olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 green pepper, chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika
1 tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper, or to taste
1 tbsp tomato purée
200g long-grain rice
400g tin chopped tomatoes
400ml fish bone broth
250g raw prawns, peeled and deveined
sea salt and freshly ground black pepper
To serve
1 spring onion, sliced
small handful of parsley, chopped
lemon wedges
hot sauce
1 Preheat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large casserole dish over medium heat. Add the onion, celery and green pepper and cook for 6-8 minutes until softened.
2 Stir in the garlic, smoked paprika, oregano, thyme and cayenne and cook for 1-2 minutes until fragrant. Stir in the tomato purée and cook for 1 minute more.
3 Tip in the rice and stir to coat it in the spicy oil and vegetables. Add the chopped tomatoes and bone broth, season generously with salt and pepper and bring to a simmer.
4 Cover the pan tightly with a lid or foil and bake for about 25-30 minutes until the rice is just tender and the liquid mostly absorbed.
5 Remove from the oven, stir in the raw prawns, re-cover and let sit for 5-7 minutes. The residual heat will gently cook the prawns until pink and tender.
6 Scatter over the spring onion and parsley, then serve with lemon wedges and a generous splash of hot sauce on the side.
NOW BUY THE BOOK
Our recipes are from The Bone Broth Book by Freja with photographs by Andrew Burton, published on Thursday by Harper Collins, £22. To order a copy for £18.70 until 22 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.
