My chicken soup from last year tasted good but couldn’t figure out why I had a very cloudy broth. Then I learned why!
What I didn’t know a year ago was that keeping the temperature low is the key to producing a good, rich, stock! Boiling is not a good idea, and consistent boiling is even worse!
I found out on Twitter yesterday that Sean of Take Thou Food was making turkey stock as well. His stock was made pre-turkey day, while mine was with leftovers. We both agree that if you’re going to make turkey, please make your own gravy, as it is just one extra step after all of your hard work. 
Just in case you’re wondering, stock is usually made with meats and bones, while broth is usually made with just the meat. The bones have a lot of natural gelatin in them so they give stock a richer feel and more body.
