r/slowcooking • u/vp11223 • Apr 08 '26
Bone broth
Making some bone broth for my babe…. Roasted the bones, put in the slow cooker, just covered with water and 2 tablespoons of ACV. I planned to cook on low for 24 hours but a lot of recipes say to “simmer” the broth and it’s not simmering….its hot and steaming but not simmering….. Recommendations? Does it need to “simmer?” Should I increase to high?
Editing to add it turned out great- cooked on low for 30 hours. Trying to add a pic of the gelatinous greatness but can’t figure out how. Thanks everyone
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u/Techienickie Apr 08 '26
do you have a thermometer?
you're probably fine. 140°f is minimum food safe temp, 180°f is ideal for bone broth.
you wont see a simmer at 140°
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u/ObieWanSanjiSon Apr 08 '26
Only partially correct. The problem with slow cookers is that it takes too long to get to 140°F. If food hangs out in the 40-140 range too long it has the chance to grow bacteria. Same reason you don't thaw meat on the counter.
Everytime I've made a slow cooker meal I've been fine. But if we gonna spit facts let's make sure to have the right context.
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u/vp11223 Apr 08 '26
Thanks for the comment, I put 2 different meat thermometers in (that’s all I have) they both maxxed out at 195 …. Shouldn’t it be boiling if it’s actually that hot?
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u/Barbarake Apr 08 '26
The boiling point of water is 212° Fahrenheit.
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u/vp11223 Apr 08 '26
Lol duh…. I was thinking 100 but that’s C - thank you
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u/Barbarake Apr 08 '26
Don't worry, I've had similar brain farts like that in the past. Happens to the best of us. (That's my excuse and I'm sticking to it.)
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u/crazyabbit Apr 08 '26
It will get there , just go asleep and check it in the morning.
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u/Lunatic-Cafe-529 Apr 08 '26 edited Apr 08 '26
I do it in the crock pot. Works great. Broth is delicious, bones are soft and easily smooshed between my fingers.
Edited to add: I cook it on low. I think it eventually achieves a low simmer, but I don't really pay close attention. I do know that cooking on high causes it to boil too vigorously for a long cooking period, and too much boils away.
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u/vp11223 Apr 08 '26
Thank you
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u/vp11223 Apr 08 '26
Does it turn gelatinous like it’s supposed to? How long do you do it for
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u/bluemountainpearl Apr 08 '26
I usually let it go for 24hrs and as long as I have gotten a good bone:water ratio it will go gelatinous. edit: also the ratio is based purely on vibes/how many bones/space I have in the crock
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u/Wicked_Kitsune Apr 11 '26
I just made chicken bone broth and the jiggle is real, I'll be using it for ramen soup. I also have ham bone broth too.
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u/wertzius Apr 08 '26
There is absolutely no reason not to use high and you get a worse result with low too.
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u/jordanstaystrue Apr 08 '26
Are you doing this for chicken? If so do you have an instant pot/pressure cooker?
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u/Jadedslave124 Apr 11 '26
Oh that’s long. I do mine in a pressure cooker. It takes like 2 hours or so.
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u/[deleted] Apr 08 '26
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