I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line? I'm using chicken wings to make a stock, but they want to float up to the top above the water line.  Any kitchen hacks to keep them submerged??
I never worry about this. As your stock simmers, the joints, muscle and connective tissue break down and eventually they'll sink in. Sometimes adding a bit of vinegar to your stock first helps with this. Until then, just stir the stock and move the bones around occasionally.