Cooking broth overnight

[newcastlemama]

I like to make 24 hour broths. I am making a huge pot of chicken broth on my propane stove right now. Should I just leave it on really low overnight? Turn it off and then turn it back on in the morning? What do you do? In the winter I can put it on the woodstove, but that is not an option right now

Thanks,
Jen

[OceanMomma]

if you are sure it won't boil dry or the flame will blow out somehow, leave it on & see what happens. I personally wouldn't risk it as I reckon our construction insurance wouldn't pay out if I did burn the place down by accident. What I do is put on a big pot of broth & simmer it away while I am home & can keep an eye on it. Once I go out or go to bed, I turn it off & then turn it back on when I am around again or when I remember.

[artemis33]

I use a slow cooker so I can leave it going 24 hours and not have to be near by. I am too paranoid to leave a flame going overnight!

[tboroson]

I would be paranoid about leaving the flame overnight: especially if it were on very low for a simmer, because I've had low flames blow out before. I use my crockpot. If you prefer to skim for the first hour or so, you could start it on the stove then transfer it to the crockpot for overnight.

[Ruthla]

I also use my slow cooker on low overnight. If I use a pot on the stove, I'll put my electric oven on "1" for overnight, but let it simmer at "3" during the day.

With an actual flame, I'd be more cautious. I know plenty of Jewish families who keep a low flame on over Shabbos to keep food warm, with a "blech" covering the flame and then the pots on top of the blech. Blech is the Yiddish word for this large metal sheet that goes over the stove on Shabbos, the nicer ones are specially made for this purpose and are insulated. There are some families who only use a blech if they have an electric stove, but blechs have been around for hundreds of years so plenty of people have used them with flames! Traditionally cholent (stew made on Friday to eat at lunchtime on Saturday) was made on the stove and kept warm on the blech; I personally use my slow cooker for cholent.

What I'm not sure about is exactly how high to leave the flame, or how to keep the stock from boiling out if you don't have something to diffuse the heat source.

[hibana]

Can you put the pot inside the oven? I do this at holiday times when stove-top space is prime real estate for food prep. (just put a lid on it if it's going in the oven- otherwise you get broth steam all over everything, and the next thing you bake tastes of broth)

[tanyalynn]

I've put pots of stock in the oven several times and it's worked great--and sometimes I just leave them in the next day, since it seems to heat up my kitchen a lot less. I gave myself a few hours to figure out the correct temperature, only to realize that, at least with my oven, there was a pretty wide range of okay temps. The first time I set it at 195F and I think that was a bit low (I added extra water in case a lot evaporated overnight, and it didn't so my stock was watery), and later I played with the temps and decided about 210F was pretty good (I have no idea how accurate my oven actually is, so I think it takes fiddling for each one).

[newcastlemama]

Thanks for all the tips