Double Stock

Going to Cooking School does not make you a good cook.  It does expose you to culinary  scholarship.

Last week, I boiled a chicken and reserved the broth for making some Dirty Green Brown Rice

The fridge is crowded, the broth is still waiting, so I boiled some more chicken in this same broth.  The result is twice as strong as a simple broth.  And, twice as good

You could call this a Double Stock.

The secret to a good stock (or Double Stock) is to NEVER let the pot come to a rolling boil.
This will ensure a clear broth, while letting the fat rise to the top when cooled

If the stock comes to a rolling boil, the fat is incorporated into the stock, which will not be clear, the fat will not separate from the broth, which will be cloudy.