I've heard that you should not let chicken stock get over 170 oF because it will “allow bitter flavors into the stock” or something like that. But later when I went looking for any reason for this, I couldn't find one.
When making stock, what temp should I shoot for and is there a temp I should never go over? I usually shoot for 160 oF.
This is different than the “how hot” question because:
- it's about a maximum value
- whether such a value exists
- if going over that value impacts the flavor of the stock
How hot does the water need to be when cooking stock? is about the target value, not the upper bound. Please don't vote to close in favor of that question again, as I've edited this twice to address the same concern both times.