Never allow the liquid to boil; fat and scum incorporate themselves into the stock and will make it cloudy.
Cooking may be stopped at any time, and continued later.
Never cover the kettle airtight unless its contents have cooled completely, or the stock will sour.
When your taste convinces you that you have simmered the most out of your ingredients, strain the stock out of the kettle into a bowl.
Either let the stock settle for 5 minutes, remove the fat from its surface with a spoon or ladle, then draw scraps of paper toweling over the top of the stock to blot up the last globules of fat;
Or set the stock, uncovered, in the refrigerator until the fat has hardened on the surface and can be scraped off.
Taste the degreased stock for strength. If its flavor is weak, boil it down to evaporate some of its water content and to concentrate its strength. Correct seasoning, and it is ready to use.
When the stock is cold, cover and refrigerate it, or bottle and freeze it. Stock kept in the refrigerator must be brought to the boil every 3 or 4 days to keep it from spoiling.