If you know me, you know that I am a soup beast. I make soup just about weekly in the Fall and Winter months. I also love to make soup stock, it is just so much better than the stuff in the can or box. I still keep those around for emergencies.
Making soup for me is a 2 day affair, the first day simmering the bones, skin, herbs and veggies, then straining and letting it sit overnight so the fat floats to the top and I can remove it. One thing I learned long ago from Alton Brown was that you never let your stock come to a boil or it will get discolored, let it just bubble ever so lightly so you can barely see it. Your stock will be nice and clear.