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?
Is it bad or wrong to make bone broth in an instant pot?
I definitely would NOT use an Instant Pot to make bone broth. Broth is an acidic pH which risks leaching carcinogenic nickel from the stainless steel. I use a clay pot for making broth. https://www.thehealthyhomeeconomist.com/go/vitaclay/
if i have a gas stove for doing the bone broth i can’t get me heat to a simmer. what would you recommend to do then?
I would suggest using a slow cooker. https://www.thehealthyhomeeconomist.com/slow-cooker-bone-broth/
Thank you so much for your visual on how to simmer bone stock broth. My slow cooker ends up boiling after beef bones are cooking almost 40 hours. The broth is nice and brown but no gelatin after the cooling.
You can use the drippings that are left in the pan after roasting to make gravy or scrap them out and add them to your stock. To make gravy add some water an put the pan on the stove to heat. Then add a thickener (tapioca starch etc) and salt and pepper to taste.
Is it possible to use slow-cooker? Would that be the right temperature for simmering?
Ohhh,thank you for posting this! I am new to making my own stock,and I had the heat up way too high :/