Hi George and all. I was up doing my DIY things (to get some browny points for beers) and I suddenly realise why we had this conflict (I mean that in a nice debate way). Lets use chicken stock as an example. the reason you resist boiling stocks is that if you do they go cloudy and it is very difficult to clear them, which most western chefs demand for their sauces, Jus, Demi Clace etc. I was taught to put the carcasses in a pan, cover with water, season, put in herbs, onions or whatever is required and bring rapidly to the boil, and then reduce to a minimum heat. During this time you add more water as required. Now, at the end of this process, and this is where the mix-up may lie, you remove all the ingredients from the water stock and pass the liquid through muslin, or a fine conical sieve or Chinois Sieve until you get a clear liquid. Then, if you need to reduce the stock you bring it to the boil until has reduced to your requirements. I have been chatting to my son who is a long trained professional chef and he agrees. So George, Ashes et al, none of you are wrong, and I suspect that for curries it doesn't really matter (I don't use stock only Akhni if I need to). While on Chicken stock, another reason for not boiling in the early stages is because this stock has a tendency to go bitter, I do not know why, I was just taught it.
If you want to make a richer stock and reduce the risk of cloudiness, roast the bones first. But be aware that this stock can dominate your dish with its flavour.
Hope this clears things up
CP
;D