STOCK MAKING
When making a stock, it is wise to let it infuse for a longer time on low heat rather than making a quick aggressive boiling. The flavor extraction on low heat is slower, but it will not produce too much of the bitter and fowl flavors in the stock. The same goes for roasting bones (if you use them in your stock) in the oven - keep the temperature below 175 C/345 F or the sugars in the bones will get burned and thereafter give you a not so tasty stock!