How to Make Soup Stock:
There are different types of soup stocks: White, Brown, Fish, and Vegetable.
To make a White Stock – Cover bones and vegetables (i.e. celery, carrots, etc) with cold water in a stock pot, simmering and skimming impurities from the surface. Strain through a strainer lined with cheesecloth. I let my stock simmer several hours.
To make a Brown Stock – Make a brown stock the same way you make a white stock, but brown the bones first.
Cooking poultry with bones in and skin on helps to retain juiciness. Fat under skin drains off during cooking. Remove skin before eating to lower fat content.
Information from: Review of Dietetics (my 507 page study guide for the RD exam)