What are two critical control points in making chicken stock?

1. Initial Heating: Bringing the stock pot to a rolling boil initially is crucial for two reasons:

* Extraction: The initial boil helps to extract the maximum amount of flavor and nutrients from the bones and other ingredients. This includes collagen, gelatin, and other compounds that contribute to the richness and body of the stock.

* Safety: Reaching a rolling boil ensures that any harmful bacteria present in the ingredients are killed, making the stock safe to consume.

2. Simmering Temperature: Maintaining a gentle simmer throughout the cooking process is essential for several reasons:

* Flavor Development: A low, slow simmer allows the flavors to meld and develop without becoming overly intense or bitter. The gentle heat helps to break down the bones and other ingredients, releasing their flavor into the stock.

* Clarification: Simmering helps to create a clearer stock by allowing impurities to rise to the surface, where they can be skimmed off. This results in a stock that is visually appealing and free from unwanted particles.

* Preventing Overcooking: Too high of a heat can cause the stock to become cloudy and reduce the gelatin content, resulting in a thinner, less flavorful stock.

By controlling these two critical points, you can ensure that your chicken stock is both safe and delicious.