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
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.