Bones Needed
5.3 lb
Starting Water
5.3 qt
Simmer Time
18h
You save $-2.17–$3.50 per quart vs store-bought
Everyday Broth broth · Values vary by bone quality and simmer time
| Bone Type | Stovetop | Pressure |
|---|---|---|
| chicken | 8–12h | 3–4h |
| beef | 18h | 6h |
| pork | 12h | 4h |
| turkey | 8–12h | 3–4h |
Slow cooker times match stovetop. Showing everyday broth intensity.
Freeze in ice cube trays or silicone molds for easy portioning. Leave 1" headspace in jars.
Inputs
Result
Bones: 4 qt × 1.0 lb/qt = 4.0 lb. Water: 4 / (1 − 0.25) = 5.33 qt to account for 25% stovetop evaporation. Cost: 4 lb × $3–$5 + $2 vegetables = $14–$22 total, or $3.50–$5.50/qt.
Inputs
Result
Bones: 8 qt × 0.75 lb/qt = 6.0 lb. Water: 8 / (1 − 0.125) = 9.14 qt for 12.5% slow cooker evaporation. Cost: 6 lb × $1–$2 + $4 vegetables = $10–$16 total, or $1.25–$2.00/qt.
Inputs
Result
Bones: 4 qt × 1.5 lb/qt = 6.0 lb. Water: 4 / (1 − 0.05) = 4.21 qt for 5% pressure cooker evaporation. Simmer: 24–48h ÷ 3 = 8–16h. Cost: 6 lb × $3–$5 + $2 vegetables = $20–$32 total, or $5.00–$8.00/qt.
For a medium-bodied everyday broth, use 1 lb of beef bones or 0.75 lb of chicken bones per quart of finished broth. For a richer, gelatinous broth, increase to 1.5 lb beef or 1 lb chicken per quart. Light stock uses less: 0.75 lb beef or 0.5 lb chicken per quart.
| Bone Type | Light Stock | Medium Broth | Rich Broth |
|---|---|---|---|
| Beef | 0.75 lb/qt | 1.0 lb/qt | 1.5 lb/qt |
| Chicken | 0.5 lb/qt | 0.75 lb/qt | 1.0 lb/qt |
| Pork | 0.6 lb/qt | 0.8 lb/qt | 1.2 lb/qt |
Chicken bone broth needs 4–24 hours depending on intensity. Beef bones need 8–48 hours. A pressure cooker cuts these times by roughly two-thirds. Medium-bodied chicken broth takes 8–12 hours on the stovetop, while a rich beef broth needs 24–48 hours for maximum collagen extraction.
Yes. Adding 1 tablespoon of apple cider vinegar per quart of water helps draw minerals like calcium, magnesium, and phosphorus out of the bones. The acidity breaks down the bone matrix more efficiently. Let bones soak in cold water with vinegar for 30 minutes before heating for best results.
Stovetop simmering loses 20–30% of the water to evaporation over long cooks. A slow cooker with a lid loses only 10–15%. A pressure cooker loses about 5% since the lid seals. Always start with more water than your desired yield to account for evaporation.
| Method | Evaporation | Start Water for 4 qt | Hands-On Time |
|---|---|---|---|
| Stovetop | 20–30% | 5.3 qt | High (check often) |
| Slow Cooker | 10–15% | 4.6 qt | Low (set and forget) |
| Pressure Cooker | ~5% | 4.2 qt | Minimal |
Homemade bone broth typically costs $1–$4 per quart depending on bone type, while store-bought runs $5–$8 per quart. Chicken broth is the cheapest to make at $1–$2 per quart, especially if you save carcasses from roast chickens. Beef bone broth costs $3–$5 per quart for bones alone.
Read our guide
Read our guide
Read our guide
Calculate smoke times for brisket, pork, and poultry
Get the perfect salt-to-water brine ratio
Processing times and PSI by altitude
Salt ratios and fermentation timelines
See all cooking and food planning tools
Last Updated: Mar 16, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.