About chicken exposure to air when making broth
I tend to make my own broth using a 3-4 lb whole chicken. When I start, I have the chicken submerged and use a cheesecloth pouch with the mirepoix to keep it under. However, as the simmering goes on and things get moved by some of the effervescence, some of the chicken peaks out above the now reduced water line. I don't want to add water at the risk of watering down what I'm trying to make. My questions are..
1. Is it okay to leave that bit of chicken exposed or will that ruin it for consumption later?
2. What are some other methods to keep the chicken fully submerged through out the process?