Here’s how to make Davinia Taylor’s homemade bone broth

Bone broth is a simple, nourishing addition to midlife nutrition. Teeming with nutrients, its benefits help to support a number of systems in the body, from our joint mobility to skin elasticity and gut health.

“Bone broth makes for a nutrient-rich base in so many recipes, or it can be enjoyed as a hot drink,” says actor-turned-biohacker, Davinia Taylor. “Packed with collagen and amino acids, bone broth is an ancestral non-negotiable.”

Here, Davinia shares her recipe go-to for homemade bone broth, featured in her latest book, Kitchen Rehab The 4 Week Guide to Crush Cravings, Maximise Energy and Ditch UPFs.

Davinia Taylor’s homemade bone broth recipe

Prep time: 15-20 minutes

Cook time: 12-14 hours (chicken) or 24-48 hours (beef or pork), plus an extra 30-60 minutes if roasting

Makes: varies depending on the amount of bones and water used

Ingredients

• 800g-1.8kg (2–4lb) animal bones (chicken carcasses, beef bones such as knuckles,
• marrow bones, pork bones, or a mix)
• 1-2 tbsp apple cider vinegar or lemon juice
• 200g (7oz) roughly chopped vegetable scraps such as onion ends, carrot peelings, celery ends, garlic cloves (avoid cruciferous vegetables like broccoli or cabbage as they can make the broth bitter)
• A few sprigs of parsley or thyme
• 1-2 bay leaves
• A few peppercorns

Method

1. For a richer flavour, you can roast the bones first. Preheat your oven to 200°C/180°C Fan/400°F/Gas 6. Spread the bones on a baking sheet and roast for 30–60 minutes, or until browned.
2. Place the bones in a large stockpot. Add the apple cider vinegar or lemon juice (this helps to draw out the minerals from the bones) and the vegetable scraps, herbs and peppercorns (or for a fresher flavour from the peppercorns, add in the last few hours of cooking). Pour enough cold water over the bones and vegetables to cover them by about 5cm (2in). Using cold water helps to slowly draw out the collagen and nutrients.
3. Bring to a gentle simmer over a medium–high heat. Once it starts simmering, reduce the heat to the lowest setting possible. You should see very small bubbles occasionally rising to the surface.
4. During the first hour or two of simmering, you may notice some foamy or cloudy scum rising to the surface. Use a large spoon to skim this off and discard it. This helps to create a clearer broth.
5. If using chicken, simmer for 12-24 hours, or for beef or pork, 24-48 hours. The longer you simmer, the more collagen and nutrients will be extracted, and the richer the flavour will be. Check the water level periodically and add more if needed to keep the bones covered. Add the fresh herbs in the last 30-60 minutes of cooking.
6. Add salt and pepper to taste, turn off the heat and let it cool slightly. Carefully strain the broth through a fine-mesh strainer into a large bowl or container. Discard the solids.
7. Let the broth cool completely at room temperature before transferring it to airtight containers. Store in the fridge for up to 5 days or freeze for several months. The fat will rise to the top and solidify when chilled; leave it for added richness.

Extracted from Kitchen Rehab The 4 Week Guide to Crush Cravings, Maximise Energy and Ditch UPFs out 23rd April RRP £22 (Orion Spring).

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