Blanching chicken meat before using it to make stock or broth removes fat and other impurities. This results in a clearer healthier broth!
You aren’t cooking the chicken, just preparing/cleaning it.
Add the chicken meat, frames etc into a pot of cold water.
Bring the water to a boil and then remove the scum by pouring it through a sieve. I even give the meat a quick rinse.
So instead of your stock looking like the picture above when you start making it, you get this:
Here are some more stock and chicken recipes: