If using a stovetop oven:
(1) Preheat to 240F
(2) Cover pot and bring to a boil. After boiling, roughly skim any scum/foam that rises to the surface and discard. This step is optional; it helps eliminate potential pathogens by boiling.
(3) Move pot to oven, covered, for 2 to 3 hours for vegetable broth or 6 to 20 hours* for bone broth. You can refrigerate the pot overnight and resume cooking the next day. Just preheat oven to 240°F again, then place the pot directly back into your oven and continue cooking.
(4) Add water, as necessary, to keep the bones or vegetables covered, by taking a peek from time to time.
(5) Remove from oven and allow the broth to cool enough to strain. Then return to recipe instructions.
NOTE: *Longer cooking yields a more gelatinous or nutritious broth.
This method may make a more concentrated broth than other methods, yielding more flavor though less liquid, due to evaporation during the cooking process.