Another Chicken Stock Question

[Vancouver Mommy]

I just realized that my chicken stock has been boiling quite hard for a couple of hours or more. Does anybody know how this will affect the quality of the stock? Also, do you usually simmer stock covered or uncovered? I find when it's uncovered I have to add extra liquid frequently but when I cover it's hard to keep a gentle simmer.

[JamieCatheryn]

I simmer covered but on a small burner on the stove so it's low heat. Maybe you should use a crockpot for yours? You might have lost nutrients and taste boiling hard for so long, but surely it isn't destroyed.

[treemom2]

We did this on accident once and found our broth had a really strong unpleasant flavor. . .maybe like burnt. . .we ended up having to throw it out because it was too strong. I guess just taste it and see if you can still use it.

[snowbunny]

I doubt that the over all nutrient level would be that much different - minerals are pretty heat stable and that's what you're after in broth. I bet the gelatin would break down though - so it might not set up for you. I usually do my stock in a crockpot, but if I do it on the stove, I always simmer it covered.

[Magelet]

I often end up boiling mine. I just haven't managed to get it to stay at a simmer. It tastes fine. I don't skim it either. I can see the stuff your supposed to skim, but its a pita and I have no clue how people effectively skim it. a lot of the froth becomes more thick after a while, so it gets strained out anyways.