

But it does the same at simmer, as the water temp is basically the same. Boiling reduces the total amount of water faster than simmer concentrating the flavor.
Just in case you’re not aware, water boiling and simmering is at the same temp 212f/100c. The difference is how quickly the water evaporates. Just like ice water stays at the freezing point until all the ice is melted








If you’re not planning to eat the resultant broth, you may as well go sous vide; then there’s no flavor dilution.