White Chicken Stock

For a clear stock, bring the stock to a boil quickly, but be present when it first boils, because you have to immediately turn it down to a mere simmer. That initial boiling will release albumin and blood, which rise to the surface of the water. Skim that all off until there is none left and, with the occasional gentle stirring in the first ten minutes and more skimming, the stock will be crystal clear.

Old boiling hens will give the best stock (and meat for salad), but bones, feet