Originally Posted by jennyema
Bring it to a near boil and then lower it to a very gentle simmer.
Never boil your stock for more than a minute. Impurities and fat get emulsified making the finished product cloudy and greasy.
That's what an egg float is used for, to clarify the stock. But the op isn't looking for consume, but tather, stock. It's ok if it's a bit cloudy. I don't mind cloudy. I can clarify it later if need be. Besides, cloudy make better gravy, IMHO. The particulates add to the gravy color and texture.
Other than that, I agree 200% with what everyone else said.
If you are making a chicken stock, start by roasting the bones to add color and develop flavor. The more skins and bones you have, the better. Crack the bones to help release the marrow flavor and nutrients. Chicken wings, lots of them, help develop a rich flavor and texture as well as does the carcass. After the stock is done, remove the skin and bones. REduce by half to concentrate the flavor. This allows you to use less space in canning as well, as you need less stock in a recipe to get that rich chicken flavor.
Of course, this works for all kinds of fowl, fish, and pretty much, all meats.
Seeeeeya'; Chief Longwind of the North