Bring to the simmer in water to cover a collection of raw and/or cooked chicken bones, trimmings, gizzards, and necks (but no livers). Skim off scum that rises to the surface for several minutes then salt very lightly. Cover loosely and simmer for one to two hours, adding water if needed. You may also wish to include chopped onions, carrots, celery, and an herb bouquet. Strain and degrease. To make a strong stock, boil it down to concentrate its flavor. When the stock is cool, cover and either refrigerate for several days or freeze. To make turkey, veal, or pork stock, proceed as for the light chicken stock. To make ham stock: For 2 quarts of ham bones and scraps, include 1 cup each of chopped carrots, onions, and celery, and an herb bouquet consisting of three imported bay leaves, one teaspoon thyme, and five whole cloves or allspice berries. Proceed as for the chicken stock, but simmer about three hours. Brown chicken, turkey, or duck stock: Chop the bones an...