How Long to Cook Homemade Chicken Stock (Bone Broth, Roasted Bones) in the dutch oven
Specification: 4–5 lb roasted chicken bones and wings, covered by 2 inches of cold water with mirepoix, lid ajar
3-Step Execution Protocol
Preheat dutch oven to 200°F (93°C) — a bare simmer, single bubbles at the surface. Prepare homemade chicken stock (bone broth, roasted bones) (4–5 lb roasted chicken bones and wings, covered by 2 inches of cold water with mirepoix, lid ajar).
Cook for 4–6 hours (lid slightly ajar). Do not flip; allow surface to develop undisturbed.
A tablespoon of the strained liquid, cooled fifteen minutes in the fridge, sets into a wobbly gelée when you tilt the spoon. Rest for 0 minutes before serving.
No internal temperature target — a stock is judged by gel strength on cooling, not by probe, so the field is omitted rather than guessed (HR-2). Timing and bare-simmer instruction follow the Cook's Illustrated / Serious Eats method for a clear, gelatin-rich chicken stock.