In the recent discussion of “spatchcocking” I reminded you to save the spine of your chicken for making stock. This goes for the rest of your trimmed and discarded parts any time you cook chicken – the spine, the wing tips, and even the carcass after you clean off all the meat and pack it away in the fridge.
Regardless of which recipe you use to make your stock, there is one crucial tip: DO NOT BOIL IT. Period. Boiling the stock will make it cloudy – some of the fat will emulsify and you will never get it out. Simmering the stock will leave it beautiful and clear after cooling and skimming.
Clear stock is good stock. So no boiling. Or else.