Why should stock pot not be boiled covered?

You are absolutely right to question boiling a stock pot with the lid on! Here's why it's not a good idea:

* Evaporation and Concentration: When you boil a stock pot with the lid on, the steam has nowhere to escape. This causes the liquid to evaporate much faster, concentrating the flavors and potentially burning the stock. You'll end up with a stock that's too salty and has a burnt flavor.

* Reduced Flavor Development: Boiling a stock with the lid on traps the steam and prevents the aromas from circulating and developing. You want those wonderful smells to mingle and infuse the liquid for a richer, more complex flavor.

* Risk of Overflow: As the liquid boils with the lid on, it can easily overflow, creating a messy situation and potentially burning the stock.

Instead of boiling with the lid on, here's what you should do:

* Simmer with the lid slightly ajar: This allows steam to escape, preventing evaporation and concentration.

* Skim off the foam: As the stock simmers, a layer of foam will form on the surface. Skim this off regularly to keep the stock clear and prevent it from becoming cloudy.

* Simmer for a longer period: Since you're simmering with the lid ajar, it will take longer for the stock to reduce and develop its flavors. Don't be afraid to simmer for several hours to achieve a rich and delicious stock.

By following these tips, you'll be able to make a stock that's flavorful, clear, and free from any burnt notes!