Bone broth cooking time can vary widely. For example, using a pressure cooker, it takes far less time to extract the collagen from the ligaments and bones, so even just a couple of hours will yield you broth that gels up quite nicely. But the trade off with this method is that the higher pressure and temperature may break down some of the valuable nutrients. Most people use a stock pot, and simmer their bone broth for anywhere from 4 hours to 72 hours; lots of cooking time variety.
Another very popular way to make bone broth for longer cooking times is a slow cooker. It's very easy to just plug it in, fill it up, turn it on, cover it up and let it go for a while. But for how long? What is the best bone broth cooking time? What are the differences in cooking time with bone broth?
Let's go with the most popular method, the stock pot. Simmering bone broth for just four hours will result in a collagen-rich liquid that will have trace amounts of other nutrients and minerals. Chefs have long used slow simmered stock for the flavor they can extract, but it is yet unknown how much extra nutrition can be gained from a long, slow simmer process compared to a cooking time of only a few hours with bone broth. What is known is that the longer the bone broth cooking time, the more histamines it will create in the broth. This may not be a problem for the occasional drinker of broth who does not have sensitivities involving histamines, but it can add up. If you have issues such as histamine intolerance, you may wish to go with a shorter cook time, or to purchase bone broth made with a shorter cooking time.
Aside from this issue of histamines, it is generally believed that the longer your cooking time with bone broth, the more nutrients are released. However, it should be known that the longer you cook, the more vitamins are destroyed. What you gain in trace minerals may be lost in vitamins and certain amino acids. In the end, bone broth cooking time is a preference based upon what traits you really want from your bone broth.
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