Can’t you just leave it on low?
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Replying to @alicemazzy @drethelin
I make stocks all the time, and western chicken stocks are simmered without human attention for 6 / 12 / 24 hours
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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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Replying to @alicemazzy @drethelin
ok, if you care about clarity, the other trick is to create a "raft" of egg whites crack eggs, strain out yolks w fingers, discard, whip whites w fork, drizzle into stock floats on top, collects particulates scoop out, discard stock = clearer
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Replying to @alicemazzy @drethelin
western recipes sometimes prescribe a quick pre-boil like that - removes blood from the surface, which I think is one of the proteins that creates clouds
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I tend to make 90% of my stocks all in one week of the year - I butcher pigs around now (slaughtered them 7 days ago, will start butchering tomorrow). Once butchering is done I pile the skeleton pieces into trays and rotate through kitchen stove, then break out 15 gal stock pot
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and the relevance is that I'm making 1 or 2 MASSIVE batches, and dealing with huge amounts of bones, so subtelties like "egg white rafts" etc are totally off the table it's a bit of a slog and the goal is "make 15+/- gallons of soup and get it pressure canned quickly"
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