Why are stocks simmered rather than boiled?

Simmering stocks rather than boiling them serves several essential culinary purposes, particularly concerning the clarity and quality of the final product. When stocks are simmered, the heat is maintained at a gentle level, allowing for the extraction of flavors from the ingredients without excessively agitating them. This lower temperature prevents the fats and impurities suspended in the liquid from emulsifying, which would otherwise lead to a cloudy stock.

The clarity of a stock is not just a matter of aesthetics; it can also affect the flavor profile. A clear stock often has a more refined taste and is preferred in many classical recipes. Additionally, simmering allows the collagen in bones to dissolve gradually, enriching the stock with both flavor and body while maintaining its clarity. This is particularly important when preparing premium sauces or soups where visual appeal and flavor integrity are critical.

Therefore, simmering is the ideal method for preparing stocks to ensure both clarity and depth of flavor while avoiding the undesirable effects associated with boiling.