Bone Broth Gelatin Calculator
Bone broth is made by simmering bones in water for many hours, extracting collagen (which converts to gelatin), minerals, and flavor. When done correctly, the broth sets to a firm jelly when refrigerated - a sign of high gelatin content. The ratio of bones to water and the length of the simmer are the two main variables. This calculator takes the amount of bones you have, lets you select the bone type, and returns the correct water volume, vinegar amount, and recommended simmer time. Simmer times are based on traditional culinary practice and USDA food safety guidance for broth preparation and storage.
Bone broth ratio formula
Water (quarts) = bone weight (lbs) * 1.0 (1 quart per lb)
Vinegar (tbsp) = water (quarts) * 1.5 tbsp per quart
Approx. yield = water * 0.6 (accounts for evaporation)
Simmer time: chicken 4-6 hrs, beef 12-24 hrs, pork 10-18 hrs, fish 1-2 hrs
Bone broth technique
- Roast bones at 400 F for 30-45 minutes before simmering (beef and pork only) for deeper flavor and color.
- Blanch bones in boiling water for 5 minutes, discard the water, then rinse before simmering - removes impurities and produces a clearer broth.
- Keep the simmer at a gentle bubble, never a rolling boil. Boiling makes broth cloudy and can create off-flavors.
- Skim foam from the surface in the first hour of simmering.
- Cool broth in an ice bath before refrigerating. USDA requires reaching 70 F within 2 hours and 40 F within an additional 4 hours.
Bone broth: frequently asked questions
What bone-to-water ratio produces gelling bone broth?
A ratio of 1 lb of bones per 1 quart (4 cups, about 1 L) of water produces a rich broth that should gel when refrigerated. Lower ratios (more water per pound of bone) produce a lighter broth. For stock destined for sauces, use even higher bone ratios.
How long should bone broth simmer?
Chicken bones: 4-6 hours. Beef or pork bones: 12-24 hours. Fish bones: 1-2 hours. Longer times extract more gelatin, minerals, and flavor. USDA food safety guidance recommends simmering at a gentle simmer (not a roiling boil) to keep the broth clear.
Why add vinegar to bone broth?
A small amount of acid (1-2 tablespoons of apple cider vinegar per quart of water) lowers the pH of the water, helping draw minerals from the bones. The acidity is not detectable in the finished broth. This is a traditional technique used in many culinary traditions.
How do I know if my broth will gel?
After simmering, put a few tablespoons of broth in a bowl and refrigerate for 30 minutes. If it sets to a jelly-like consistency, it is rich in gelatin. If it stays liquid, the ratio was too dilute, the simmer time was too short, or the bones were low in collagen.
Is bone broth safe to store and for how long?
USDA recommends cooling broth quickly (within 2 hours) and refrigerating at or below 40 F. Refrigerated broth is safe for 3-4 days. Frozen broth keeps for 4-6 months. Bring to a rolling boil for 2 minutes before serving if re-using stored broth.
Official sources
- USDA FSIS: Safe Food Handling and Preparation.
- USDA FoodData Central: Broth, beef, ready-to-serve nutrition data.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.