It is my understanding we want to simmer stock. Reasons are made very clear in class. I also have been taught that simmering temperature is above poaching and below the boiling point. I believe simmering is around 180 degrees F. I have been taught you have to boil a liquid to kill bacteria. If we eat stock as soon as it is finished, or refrigerate it for a day or even freeze it. Is this safe? I know we are told to boil it before using it which makes sense. If we are going to eat our stock as soon as finished why not boil stock as the last step it making stock? Then eat it refrigerate it or freeze it.

Good question. Bacteria that may be a concern when making stocks will be destroyed at 74˚C or 165˚ F, so simmering your stock at around 185 to 205˚ F will not only be safe, but will be optimal to release all the nutrients and keep your stock clear. Hope this helps.

Thank you, it does help.