Have you ever tried the Cecilia Chiang recipe for chicken broth? I posted it here before from her autobiography The Seventh Daughter (fantastic!) that’s now out of print. She had a beautiful restaurant in SF called The Mandarin. She died a few years ago at about age 101.
Anyway, you take a good quality whole chicken (and I always add a couple of lbs of wings) add to a pot of cold water to cover, bring to a boil then discard that water and rinse off chicken well. Fill the cleaned pot with cold water, add the chicken, salt and a few thin slices of ginger.
Bring to a boil then turn way down to a simmer. You can skim some but using this method there’s very little to skim. If too much water evaporates you can add more cold water. After about an hour I remove the breast meat and use it for chicken salad.
You continue simmering for at least another hour.
