Once you’ve learned how to make bone broth, do you know what the perfect simmer looks like? Many people don’t even with much experience making broth. It is very easy to have the broth roll too high or too low which affects taste and quality of the gelatin.
It’s important to get this right folks!
At our home, we like to roast 2 ducks for Christmas dinner. I get more than a little excited about the incredibly flavorful gallon or so of duck stock from this effort.
I talk quite a bit about the importance of homemade stock in the diet and how crucial it is to make stock yourself on a frequent basis and have some ready in your freezer at all times for quick meals as well as any illnesses that might strike your household.
The Perfect Simmer on Your Stock VIDEO DEMO
For those of you just learning the ropes about homemade stock, I’ve filmed a one minute video to show you exactly what the perfect simmer should look like once you’ve brought that stock to a boil and turned down the heat.
I get a lot of questions about the perfect simmer, so instead of attempting to describe with words, I thought a visual to show you exactly what the ideal simmer looks like would be more effective.
TIP: Â The longer you cook the stock, the richer the flavor will be. On the other hand, the longer you simmer, the more glutamates in broth. So, if you are sensitive, best to go shorter and make meat stock instead.
Be sure to have your simmer no higher than what I show in the video so you can easily cook it for 24-48 hours and get the richest flavor possible!
Sources and More Information
My Youtube playlist of over ten videos on all aspects of making bone broth
How to Make Turkey Stock
The Healthiest and Best Bone Broth
How to Make Duck Stock
How to Make Beef and Chicken Stock
How to Make Shrimp Stock
5 Reasons Why Your Stock Won’t Gel
Confused about Stock versus Bone Broth?
Sarah,
The only ducks I have been able to find in the grocery stores are pumped with up to a 10% solution of water and goodness only knows what else. Where do you buy your ducks and chickens? I live in Sarasota County, Florida.
I get them from a buying club that sources from all around the area.
Thank you for the video. I now see that I was cooking mine too low! I have a gas stove so I put it on the lowest setting on the small burner but maybe I will move it ever so slightly now to get the gurgling.
One question for you about fish stock – I just re-watched your video on that one and am now feeling confident to try my luck at that. As luck would have it, I just found a great fish store that will give me the fish heads for free!! 🙂 Merry Christmas to me! The man at the store said he has snapper, but recommends the black sea bass since in his opinion, has a better flavor. Have you ever tried this type of fish for stock?
Merry Christmas to you indeed!
Bass is an oily fish, I think? Double check on that. If it is oily, the snapper would be better.
Fish stock is not only the most economical stock to make, it is also the fastest (only 4hours start to finish) AND the most nutritious! I also find it the most tasty, but that is just my personal opinion.
I’m glad you posted this comment. I am out of fish stock right now and will put some on today – I have 2 snapper heads in the freezer.
Our local sea bass in California is not oily at all. It makes great fish stock. So does our local halibut and rock cod. Maybe black sea bass is??
I LOVE duck stock. When we culled two of our own ducks, I put one right into the pot to make soup. It was really the most amazing thing I have ever had.
is is acceptable to leave/make a stock in a crock pot overnight or is the temp too low?
If it doesn’t have a gurgle as shown in the video, it is too low.
Video: The Perfect Simmer on Your Stock http://t.co/usfvFCf2
Sarah, this post is very helpful. I have been making a lot of chicken stock lately and I never knew what temperature to cook it at. Now I know what the simmer should look like. It looks like I have been cooking mine at too high a temperature.
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Why is it important to cook it low for at least 24 hours? I have been cooking it only 2 hours. Thanks Also do you add anything else to the water and bones?
Great video. I simmer stock just like you do, and feel totally comfortable with leaving it on the stove.
Duck carcasses make great stock, which is considered to be very healing and restorative in traditional Chinese medicine.
This year, we will have Goose stock, made from the remains of the Christmas Goose.
I just love goose stock! We had Christmas goose a few years ago and that is my absolute favorite.
I think many folks are cooking it too high which is why they don’t feel comfortable leaving the house or sleeping with the stock simmering. As you can see, with the stock bubbling this low, there is little concern.
Also, if you are going out and don’t want to leave it on, just shut the heat off. It will sit staying very hot for several hours. Then just turn it back on and simmer away.
I have used a crock pot and put it on high at first and then low but even on low it is a small boil…I guess it’s back to a stock pot? What if I put the crock pot on warm??? I’d love your opinion
I’m so glad you did that video! This has been one of my biggest questions regarding stock. Thank you so much!
Thank you! That’s very helpful!