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Do I simmer stock with or without lid?
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I'm making g stock for the first time using deer bones.i brought it to a boil, and stopped out the foam, and have added onion, celery, carrot, bay leaf, and some peppercorns. I've reduced to heat to a very low simmer.
Do I leave the lid on? It does have a steam escape hole in the lid. I understand that the bones won't give up their gelatin if the are out of the water. So should I leave the lid on until that part is done, then remove it to reduce the liquid if I desire?
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