Bone Broth Guide

homemade bone broth

COOKING TIPS STRAIGHT FROM THE FARMERS Hey there,

Welcome to our bone-broth guide. My husband Greg and I are organic farmers in Rochester and we love good food.

Over the years, we've learned how to make delicious bone-broth at home and it has been sooo much fun!

In this guide, we'll give you our best tips and tricks so that you can be successful with this cooking endeavor, too.

Let us know what you think and we look forward to seeing you soon!

Jenney & Greg

-Heavy 8+ quart stainless steel stock pot or enameled cast iron stock pot or digital pressure cooker

-If you have 4 or 6 quart pots instead, don't stress. Just use what you have and adjust the recipe accordingly

-A few large spoons and large bowls

-Fine mesh strainer and a regular colander

-Funnel and a ladle- these aren't totally necessary, but very helpful with jarring

-Airtight containers for storage- we like mason jars for freezing but other folks use ziplocks since they can stored flat in the freezer

Use the highest quality ingredients you can get. Find a farmer you trust and make sure the animals are pasture raised and organic.

You don't need to roast the bones beforehand, but it does add a more complex flavor to the broth, which we LOVE.

Avoid the rolling boil. A gentle simmer is best and makes for a less cloudy stock.

Don't add salt-add it to taste to the final dish instead.

Don't let the Jell-O texture of the chilled broth alarm you. It's a sign you did it right!

Start saving bones from the meat you cook- put them in a ziplock in the freezer till you're ready to make a batch of stock.

© Stonecrop Farm, LLC Stove Top Method Ingredients: 1. If you want to roast the bones first, 3 lbs pork bones defrost and heat oven to 425 degrees. 3 Tbsp apple cider vinegar Lay the bones out on a rimmed baking 1 large onion, quartered sheet and roast until nicely browned, 1 carrot cut in half lengthwise about 20 mins for pork bones. 3-4+ whole garlic cloves 2 celery stalks + leaves 2. Transfer the bones and all the other 1-2 tsp black peppercorns ingredients to heavy stockpot. A few sprigs of fresh herbs (like thyme or parsley) 3. Bring liquid up to a boil and then 4 quarts water (16 cups) immediately turn down to to a low simmer. If any gray scum appears in the first 20-30 mins, skim it off .

4. Cover and simmer for 24 hrs adding Add a littlew abtite or fa bs ondeye dtedx tto keep bones Add sucobvhereeda. Idt'si dnonge when connective tissue dissolves and the bones start to crumble.

5. Strain broth through a colander to sift out the big stuff and then through a fine mesh strainer to remove the smaller bits. Discard the solids.

6. Pour the broth into jars using a funnel. Cover and place them in the fridge. You can skim off the fat and use it for cooking or keep it in the broth (our preference).

7. Store in the fridge for 1 week or leave 1-2 inches headspace and store in freezer for up to 6 months. © Stonecrop Farm, LLC Digital Pressure Cooker Method

Ingredients: 1. If you want to roast the bones first, 3 lbs pork bones defrost and heat oven to 425 degrees. 3 Tbsp apple cider vinegar Lay the bones out on a rimmed baking 1 large onion, quartered sheet and roast until nicely browned, 1 carrot cut in half lengthwise about 20 mins for pork bones. 3-4+ whole garlic cloves 2 celery stalks + leaves 2. Transfer bones and all the other 1-2 tsp black peppercorns ingredients to your digital pressure A few sprigs of fresh herbs (like cooker. Add water and make sure that thyme or parsley) the water does not come more than 3 quarts water (12 cups) 2/3 up the side of the pot

3. Cook on high pressure for 4 1/2 hrs, adding more time as needed until connective tissue dissolves and bones begin to crumble.

4. Allow pressure to release naturally.

5. Strain broth through a colander to sift out the big stuff and then through a fine mesh strainer to remove the smaller bits. Discard solids.

6. Pour the broth into jars using a funnel. Cover and place them in the fridge.

7. Store in the fridge for 1 week or leave 1-2 inches headspace and store in freezer for up to 6 months.

-Cut stove top cooking time to 4-6 hrs (digital pressure cooking time to 2 hours) to make regular stock. It'll still be delicious!

-Mix pork with poultry bones

-Add pig or chicken feet for a silkier stock

-Try out beef bones, but don't mix w/ pork

-Add a knob of ginger and/or turmeric

-Try other herbs like dill, star anise, whole cloves or fennel

There are some technical differences between bone-broth and regular broth. It all "boils down" to how long you cook it for. You can use them in your cooking interchangeably but there might be more nutritional benefits to bone-broth.

We want to say a very special thank you to all of our customers (especially Tuyen Tran who helped us with the creation of this guide). You give us inspiration, love and support every day. You make it ALL possible for us, and we love and appreciate you!

The recipes included in our guide were both adapted from Dinner In An Instant by Melissa Clark.

The knowledge shared in this guide was compiled from many of different resources. These books have been instrumental to us over the years and were especially helpful with the making of this guide:

The Nourished Kitchen by Jennifer McGruther

The River Cottage Meat Book by Hugh Fearnley-Whittingstall

The Complete Nose to Tail by Fergus Henderson & Justin Piers Gellatly