One gal mentioned that her husband was a firefighter and that leaving a stockpot simmering overnight or while they were out of the house was completely out of the question.
If leaving a stockpot on the stove on low heat, continuously simmering for anywhere from 6-50 hours depending on the types of bone broth is in any way a concern, you have a couple of options. Option number one is to make fish stock. Fish stock is very fast and you can make a quick gallon of it in only 4 hours. Alternatively, you can make bonito broth which takes only a few minutes.
Option number two is to use the Cumulative Time approach for making stock. Monica Corrado, MA CNC and author of the blog Simply Being Well introduced me to this concept recently when I sat in on one of her amazing cooking classes at the Fourfold Path to Healing Conference in Baltimore.
The Cumulative Time approach for making stock simply means that the required simmering time for a particular type of stock can either be continuous or broken up into sections that equal the total required duration when added together.
The catch is that each time you start to heat the stock again, you must bring it to a boil, skim the foam, and lower to a simmer. You can’t just bring it to a quick simmer after it’s been off the heat for awhile.
Making Stock: What to Do When the Heat is Turned Off
The great news is that there is no need to move the stockpot in and out of the refrigerator between simmering sessions on the stove. The reason is that it would take a stockpot 4 hours or more at room temperature before any pathogens started to grow.
Anyone who is experienced making stock knows that a stockpot with the lid left on will never get to room temperature for 4 hours even if you leave it on the stove for 12 full hours with the heat off.
If the length of time required to make chicken or beef broth has been intimidating to you in the past, try the Cumulative Time approach! Just be sure to keep a little notebook in the kitchen so that you can log the total amount of time the stock has simmered so that you ensure a quality, gelatin rich broth when you are finished.
Making stock safely couldn’t be easier when using the cumulative time approach!
Sarah, The Healthy Home Economist
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We use a crock pot-works great and greatly lessens the risk of a fire.
What a great idea, Dawn. The thing that’s held me back from stock is definitely the time component. I’m not comfortable with an open flame going while we’re asleep or out, nor do I possess the planning & managing chops to keep track of simmering time. So I love the idea of the crock pot.
Can you share what kind you have, what temps you use, when you lower the temp, etc? I’m very new with the crock pot and only know enough to be dangerous – but not effective. ; )
I use my crockpot too. After letting the bones soak with a splash of ACV I turn it on high. Skim if needed once simmering. Later I will turn it to low for the rest of the time.
I definitely love my crockpot for stock making. I have a 6 quart hamilton beach that is about 5 years old. I add all the ingredients and a generous blast of vinegar, cover and cook on high. On high I get a nice simmer, and from beef bones I get stock with so much gelatin you have to gouge it from the jar. For chicken stock I get a much softer gel, but still it normally gels. If it isn’t gelled after 24 hours in the fridge (which happens if I don’t have many or very good quality bones in the pot), I put it back in the crockpot on high, bring it to a simmer and then I crack the lid. I let it cook ’til the volume is reduced by half. By then I normally have a nice gel.
Haha the first thing I thought when reading this was, USE YOUR CROCKPOT!!! Scrolled down to post and you had beaten me to the punch. 🙂 I don’t know if stock would ever get made at my house if not for a crockpot. We’re busy people and are in and out of the house all the time.
Once you’ve brought it to a boil and skimmed the scum, it’s best to turn it down so it is barely burbling. A high simmer for the duration isn’t recommended since it can oxidize the cholesterol, from what I understand. Ideally you want a very slow, almost still, gentle simmer.
I do the same thing. I turn it on high and let it boil for a couple hours then turn it on low for 24-48 depending on how much stock I’m making. It gels great every time!
I’ve been doing this for years now. It’s nice to know that others are too.
I have always let mine simmer on extremely low heat overnight. Now I am wondering if I should be concerned doing that due to a fire hazard? :/
I do both the stove top and the crockpot. Although now with GAPS its both crockpots PLUS the stove top! lol! I do have to check the stove top though as its in a drafty place and has blown out before when someone left the back door open. That made me nervous so I try to use the crock. Is there anything wrong this using a crockpot? I bring it to a boil on the stove and then transfer it to the crock… and when reusing bones do you need to boil it again?
Since I work outside of the home, I am unable to use the stovetop (also have gas stove and worry about gas leak if flame went out) and need to start doing this regularly. I just started making my own broth and am so excited to add it to my family’s regimen. Could you please tell me how long you let your broth cook in the crockpot? I like the idea of boiling it and transferring! I am loving all these tips–and thanks to Sarah for getting this info out there for me!!
I have a gas stove as well and I can’t take that risk. I boil on the stove and then transfer to a crockpot. I wish mine had a temperature setting. That would be awesome!
I usually just boil it on the stove and get out the scum and then transfer it to my crock pot. I had to play around with the temp settings as I have two VERY different crocks and neither are anything fancy! I got it to where its def on the verge or at a low simmering bubble. (not boiling!) And honestly I leave it in the pot for however long it takes me to get back to it! lol! usually overnight. I would consider the timing the same as if you had it on the stove. I think the newer crocks that are all fancy would work even greater… thats why I am bugging my hubby to get me one 😉
This is how I make bone broth. The broth is always wonderful. There’s never too much for freezing though. It’s usually gone within 3 days.
I always make my stock in a crockpot. That way I feel comfortable leaving it going while I’m gone or overnight.
I always use my crockpot. The rolling simmer is always perfect and my stock gels, no problem…even the lower quality chicken that I use sometimes to stay within budget.
Ever whipped up a gelatinous stock in a VitaMix – FROTHY!!!!
If I do have to leave it turned off at any time, I put a lid on it and bring it to a good rolling boil for a couple minutes before I shut it off. This should kill any pathogens that have happened to drift in and the lid keeps others from drifting in.
However, most of the time I just leave it simmering the entire time.
I use my crock pot for bone broth too, I unplug it in the morning when I leave for work. I put a couple cups and a bit of sea salt in a thermos to drink on my drive to work. Then when I get home I plug the crock pot in, bring it to a rolling boil, and then turn it down to a simmer while I’m sleeping. I repeat this each week, with a new batch. I guess I’m more scared to have the crockpot going when I’m not home, than to have it on when I’m sleeping 🙂
Has anyone any experience making it in the oven?
I make mine in the oven. I use an enameled cast iron pot and keep it in the oven at 225 for 24-36 hours. Works perfectly!
Wow, that is really interesting. I hadn’t heard that before. To make it in the oven.
Michael Ruhlman (author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking) discusses making stock in the oven. It may not be done as commonly as other methods, but it would seem to work.
I actually just wrote a blog post on how to make stock in the crockpot. Wow-it was so easy and was gently simmering for hours-it gelled up beautifully!
My stock only started jelling when I started using free-range chickens. But quantity is my problem – unless you are constantly making it (which gets expensive), it is gone way too soon. So I only make stock when I want to really knock sickness out of somebody
I have this problem too – storing the stock is problematic (we just have the tiny freezer above our fridge, and it’s usually pretty full), but if you make soup, it’s gone too soon! Does anyone have a store-bought brand they like? I only eat meat from the farmers’ market, but if there is a reputable company selling stock online or at the store I might consider that in a pinch.
US Wellness Meats sells stock made according to Sally Fallon’s Nourishing Traditions recipe. Their website is http://www.grasslandbeef.com.
In your perfect simmer video, you mentioned you made stock from the bones of a chicken you cooked the night before. Can I use a roasted chicken carcass to make stock? Thank you!
Another option if you have to take it off the heat is to wrap your stock pot with towels or a blanket. I’ll do this before leaving work and come home to stock that is still piping hot. Simply remove the towels and put it back on the burner to finish simmering.
I use the crockpot set on low. It simmers it at a nice level . I feel safe leaving it when I am not at home. It makes perfect stock!
Here is the link to my blog that has the info on cooking times etc.
http://sueskitchendigest.blogspot.com/2011/10/homemade-chicken-broth.html
Hi Sue, Just a quick question: What brand/size of crockpot do you use?
Just bought a 12qt stock pot, but might return it for a couple crocks, if I knew which was recommended. Some say their “low” temp is still too high or way too loo. Yours sounds like it’s just right. Thanks so much for the information. .
Steve
I’ve got a GIGANTIC stock pot! I leave it on “warm” overnight for the beef stock..for 2 nights. Good to know it will stay hot enough if I turn it off.
I’ve had an “episode” burning some bones. Sure made the house smokey and scared the crap outta me! And ruined a nice pot.
Oh definitely need to try this out!
Sarah…what kind of plastic containers do you use to freeze your stock? I’ve used the quart canning jars but would like something smaller when I want to use smaller portions.
Eileen,
If you use the wide mouth pint canning jars they are perfect. They have straight sides so you don’t have to worry about filling them a little too full to avoid the shoulder of the jar like with the quart jars. I just label mine using a sharpie pen on the glass (which washes off easily) and then can reuse the jars and lids over and over again. You don’t have to worry about any chemicals leaching into the broth either.