Cloudy stock and boiling
Sooo - I made Nonna's Chicken Stock yesterday (my first attempt ever at stock from scratch). It was great fun, and I don't think I'll be buying ready-made stock any more...but it turned out as murky as a conman's resume. I'm fairly sure this is because I turned up the heat, only to medium low on my new inherited gas stove, mind you--and then caught it bubbling a little more vigorously than "simmer". Questions:
1. Can I still use the stuff?
2. Would it help to reduce it?
3. Is just simmering (with barely a bubble) really enough to kill bacteria? This last one makes me very nervous--probably why I just couldn't leave the heat alone the way I should have.