Have you ever tried to make any kind of stock at home? Chicken, beef or other kind?
Here are a few quick tips.
1. Make sure you rinse the bones well. If they are bloody, your stock will be ugly.
2. Make sure you use very cold water
3. Fill the water up to the level of the bones. If you fill it higher you will have a weaker stock.
4. Put the stock on medium heat, not high. You want the stock to come up to temperature slowly which will help make it more clear.
5. Skim, skim, skim. Always skim your stock.
6. I was taught that you won't extract any more flavor from bones after eight hours of cooking so keep that in mind. Fish stock doesn't take as long though.
Now go make some chicken soup or something