How Long to Cook Bone Broth (Beef or Chicken) in the dutch oven

Specification: 4 lb roasted marrow and knuckle bones with mirepoix and cider vinegar

Target Temp

350°F (177°C)

Stovetop / Oven

Total Time

12–16 hrs

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

195°F (91°C)

USDA Safe Pull

COOK MODE

Live timer · flip prompt · target temp · rest stage

Start cook

3-Step Execution Protocol

Preheat & Prep

Preheat dutch oven to 350°F (177°C). Prepare bone broth (beef or chicken) (4 lb roasted marrow and knuckle bones with mirepoix and cider vinegar).

Cook

Cook for 12–16 hrs. Do not flip; allow surface to develop undisturbed.

Check & Rest

Bones yield their gelatin completely and cooled liquid sets into a firm, bouncy jelly Confirm internal temperature reaches 195°F (91°C). Rest for 30 minutes before serving.

Verification Basis & Testing Rig

America's Test Kitchen Broth Fundamentals & USDA Meat and Poultry Broth Standards

Pro Tip: Maintain a bare stovetop simmer where only an occasional lazy bubble breaks the surface; heavy boiling clouds the broth and makes fat emulsify.

Related dutch oven Cook Times

No-Knead Bread (Lean Dough Boule)

450°F (232°C)30 min lid on + 13–18 min lid off

Beef Chuck (Stew Meat, 1.5-inch Cubes)

325°F (163°C)2–2.5 hours

Beef Chuck Roast (Whole, 3–4 lb)

325°F (163°C)3–3.5 hours (about 55 min/lb)

Beef Short Ribs (Bone-In, English Cut)

325°F (163°C)2.5–3 hours

Whole Chicken (3.5–4 lb)

375°F (191°C)1.25–1.5 hours

Pork Shoulder / Butt (4–5 lb, for Pulling)

325°F (163°C)4–5 hours (about 60 min/lb)