3

votes

Bone Broth - lid on or not?

Answered on August 19, 2014
Created February 01, 2012 at 3:05 PM

Making a batch of Bone Broth at the moment and just wondering wether I should have the lid on or not? Thanks

9f54852ea376e8e416356f547611e052

(2957)

on March 04, 2012
at 11:27 AM

I collect all leftover garlic and broccoli stems, onion scraps, and carrots which are about to go bad and throw them in th freezer during the week. Then I put them in with the bones for the last hour or so. My vegetarian friend said you only need 10 mins or so, otherwise you're killing the vitamins, so that's what I'm doing next.

C79a5b43dfc5749200bd9dcaa6bb0858

on February 02, 2012
at 09:21 PM

Update - Broth tasted kind of watery this morning so I shifted the lid a bit to let steam escape. Hopefully I won't come home to find a burnt out couple of crockpots.

77877f762c40637911396daa19b53094

(78467)

on February 02, 2012
at 01:41 AM

It's even safer to leave it in the oven (set below boiling point so it never gets too hot), and with a lid on to prevent moisture loss.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on February 01, 2012
at 06:28 PM

This is what I've noticed so far as well. In 24 hours I might lose 1/4" of water.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 01, 2012
at 05:39 PM

Yeah, when I start a new batch of bones I use High for an hour or 2 then cook on low all day and overnight. At some point the 2nd day the bones are ready to come out "clean" and I add vegetables and some shellfish-in-shell. The stew is "done" when the veggies are nice and cooked (I then remove shells from the shellfish.)

0382fa263de4c83328dc34a56e25437f

(4238)

on February 01, 2012
at 05:01 PM

I like adding a bay leaf or two to mine.

Ca1150430b1904659742ce2cad621c7d

(12540)

on February 01, 2012
at 05:00 PM

Most of the time, I don't add anything, preferring the flexibility of a pure stock. Sometimes, however, I add onions and ACV after about 12 hrs, and sometimes carrot, celery, and fines herbes (a blend of parsley, thyme, chive, and tarragon), which leaves a stock with a rich onion flavor, much like the broth of French onion soup.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 04:48 PM

I'll leave mine on all night on low. Definitely can go out and about :)

Ffd72922a42e5f5c663d9a189229299f

(139)

on February 01, 2012
at 03:57 PM

Cheers! It is safe to leave it on low heat and go out for a couple of hours? Can't wait to taste it tomorrow.

Ffd72922a42e5f5c663d9a189229299f

(139)

on February 01, 2012
at 03:50 PM

Cheers! I put in some Apple Cider Vinegar and Garlic. Any more suggestions for what to put in?

C0fcb48d7da4f76fac17318efd2cd6b8

(4069)

on February 01, 2012
at 03:12 PM

Lid lid lid for sure. At the beginning cover the bones with COLD water. BARELY simmer the covered stock for 24 hrs or so. Then do what you do.

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5 Answers

4
96440612cf0fcf366bf5ad8f776fca84

(19463)

on February 01, 2012
at 04:26 PM

Go with a crockpot and use the lid. Water will evaporate onto the lid, slightly cool, and fall back down, that way you don't need to refill.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on February 01, 2012
at 06:28 PM

This is what I've noticed so far as well. In 24 hours I might lose 1/4" of water.

1
C79a5b43dfc5749200bd9dcaa6bb0858

on February 01, 2012
at 06:26 PM

I think you should usually keep the lid on.

I'm making some in my crockpot for the first time right now. It's looking good and the water levels (with the lid on) have remained pretty constant. I added a bit this morning to my big crockpot but the little one didn't need any extra water. Ate some bone marrow for the first time this morning and it was delish. My recipe says to cook the bones for 36 hours so I've still got another day to go.

I'm just curious but what kind of bones did you put in?

C79a5b43dfc5749200bd9dcaa6bb0858

on February 02, 2012
at 09:21 PM

Update - Broth tasted kind of watery this morning so I shifted the lid a bit to let steam escape. Hopefully I won't come home to find a burnt out couple of crockpots.

1
Ca1150430b1904659742ce2cad621c7d

(12540)

on February 01, 2012
at 04:57 PM

Lid on, definitely. There's a lot of good stuff that goes up in that steam -- you want it in your stock.

Additionally, some folk find the smell of bone stock after the first couple of hours... well... unpleasant. My companion is one of those -- same problem when rendering tallow or lard--she finds the smell nauseating. Using a pot with a tight-closing lid helps to minimize the particular smell that comes with long-cooked bone-broths.

1
7dc950fc76a046048e683d2a27dced37

on February 01, 2012
at 03:54 PM

I don't think it really matters. Biggest problem with lid off is losing liquid due to steam. If you want to set it and forget it, then going with a lid means you don't have to pay too much attention to adding water should the levels drop too much.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 01, 2012
at 05:39 PM

Yeah, when I start a new batch of bones I use High for an hour or 2 then cook on low all day and overnight. At some point the 2nd day the bones are ready to come out "clean" and I add vegetables and some shellfish-in-shell. The stew is "done" when the veggies are nice and cooked (I then remove shells from the shellfish.)

Ffd72922a42e5f5c663d9a189229299f

(139)

on February 01, 2012
at 03:57 PM

Cheers! It is safe to leave it on low heat and go out for a couple of hours? Can't wait to taste it tomorrow.

77877f762c40637911396daa19b53094

(78467)

on February 02, 2012
at 01:41 AM

It's even safer to leave it in the oven (set below boiling point so it never gets too hot), and with a lid on to prevent moisture loss.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on February 01, 2012
at 04:48 PM

I'll leave mine on all night on low. Definitely can go out and about :)

0
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on March 04, 2012
at 07:19 AM

Lid on, your place will smell like amazing beef broth.

Lid off, your place will smell like amazing beef broth, faster.

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