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How long does bone broth need to simmer?
Beef or pork bone broth simmers 12–24 hours. Chicken bone broth needs 6–12 hours. Pressure cooker reduces both to 2–4 hours. Vegetable stock: 1 hour.
The full answer
Bone broth time depends on the bone source. The goal is to extract collagen (which converts to gelatin), minerals, and flavor compounds. Larger, denser bones release these slowly.
Standard simmer times: - Vegetable stock: 1 hour (any longer = vegetables disintegrate, bitter) - Fish stock / fumet: 30–45 minutes (longer = bitter from fish bones) - Chicken stock (regular): 3–4 hours - Chicken bone broth (gelatin-rich): 6–12 hours - Pork bone broth: 8–18 hours - Beef bone broth: 12–24 hours - Long-simmered Asian-style stock (tonkotsu, etc.): 12–18 hours active boil
Pressure cooker (Instant Pot, etc.) cuts time dramatically: - Chicken: 2–3 hours under pressure - Beef/pork: 3–4 hours under pressure
Lower temperature ≠ stronger broth — sustained moderate simmer extracts collagen better than rapid boil. Most chefs target a gentle "lazy bubble" surface (around 200°F / 93°C). Aggressive boil emulsifies fat and clouds the broth.
The "done" signal: bones crumble or feel hollow when pressed, broth gels firmly when chilled (gelatin-rich = healthy bone broth). If broth doesn't gel cold, the simmer was too short OR bones lacked connective tissue.
Adding vinegar (1–2 tbsp per gallon) is traditional but contributes <5% to mineral extraction per research; it does brighten flavor.
Store: refrigerator 4–5 days, freezer 3–6 months. Reduces volume during storage as gelatin sets.
Time ranges by condition
| Condition | Duration | Note |
|---|---|---|
| Beef bone broth (stovetop, gentle simmer) | 12–24 hours | — |
| Beef bone broth (pressure cooker) | 3–4 hours | — |
| Chicken bone broth (stovetop) | 6–12 hours | — |
| Chicken bone broth (pressure cooker) | 2–3 hours | — |
| Vegetable stock | 1 hour | Longer = bitter |
What changes the time
- Bone size and source. Knuckle bones, marrow bones, joints = collagen-rich; meatless bones = less flavor
- Temperature. Maintain ~200°F gentle simmer; boiling emulsifies fat + clouds broth
- Roasted vs raw bones. Roasting first deepens color + flavor but doesn't change simmer time
- Vegetable additions. Add aromatics (carrot, celery, onion) in last 2–3 hours, not at start, for fresher flavor
Common questions
Why doesn't my bone broth gel when cold?
Most common: simmer was too short (collagen didn't fully convert to gelatin) OR bones lacked connective tissue. For reliable gel, use 50%+ joint and knuckle bones, simmer beef ≥18h or chicken ≥8h.
Can I simmer broth overnight?
Yes — many chefs do exactly this for beef and pork. Slow cooker on low, or oven at 200°F overnight, are safer alternatives to stovetop unattended.
Is 24-hour bone broth better than 6-hour?
For beef/pork: yes — more collagen extraction, deeper flavor. For chicken: 8–10 hours is the sweet spot; beyond 12 hours can develop "old chicken" off-flavor.
Sources
We cite primary research, expert practice, and authoritative reference. Higher-tier sources weighted heavier. See methodology.
- Harold McGee, "On Food and Cooking" — Science of stock-making: collagen-to-gelatin conversion, mineral extraction
- Sally Fallon, "Nourishing Traditions" — Long-simmered bone broth tradition; 24-hour beef stock recipe
- J. Kenji López-Alt, "The Food Lab" / Serious Eats — Pressure-cooker timing studies; gentle-simmer testing
- Marco Pierre White stocks chapter (1990) — Classical French technique: 12+ hour brown veal stock standard
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Last verified: 2026-05-20 · Published 2026-05-20
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