Can’t you just leave it on low?
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rolling boils are actually discouraged because they cause something (proteins? fats?) to kind of dissolve into the fluid and make it cloudy. I do "peasant style" stocks where I don't care re cloudiness (I'm not making crystal clear consommé !), so I don't mind but simmer = ideal
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that's what I do when I make chicken broth. sometimes when I'm sick I'll leave a pot of water and chicken and spices on the stove for days and just keep refilling it with water and chicken
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