Chicken stock question part 2?

As long as it's simmering, you won't poison anyone.  If your concern is getting the meat hot enough (like 165F for chicken), an hour with the liquid at a simmer is plenty.

When I am making stock I may use a carcass, but to “beef” it up I will get chicken or turkey backs and necks which have lots of cartilage that gives great body to the stock. Ask your butcher for them, they probably keep them in the back or put them directly into the freezer, you probably won’t see them in the cases. I roast them first, just spread out on a roasting pan in a single layer - then use them for the stock. I typically also use onion/celery/carrot.

The trick to stock is low heat and a long simmer time. I want my stock barely bubbling around the edges, never at any sort of boil. For chicken I will typically do 5-8 hours this way.

I don’t typically use thighs or breasts to make stock, if I do, I’ll leave them in til they are cooked and remove them for another use, then do the long simmer with the other ingredients.

I will sometimes poach an entire chicken. If I do this in stock, it gives me an extra rich stock when the chicken is done. When I do it with water, it gives me a lighter stock.

For a light colored stock, don’t roast your meat and veges first. For a darker or more caramely colored stock, roast first. Roasting caramelizes the sugars in the meat and veges and adds flavor, but what I do can depend on what I want to do with the stock. For a very light stock, like if I’m making a lightweight soup for someone who is sick or sensitive, I don’t roast first and use the lighter parts of the chicken.

Always keep an eye on the stock and adjust temp as needed. If you let your stock come to a boil it will get cloudy, so for clear stock, don’t let the bubbles get the least bit vigorous. And always skim off the scummy foam and discard.

If you put some carrot , onion & seasoning in it, you could leave it on simmer for a couple of hours, the veg will make the stock richer, and you can leave it on a low light to intensify the flavor for quite a while.

A hour or more at a slow simmer.