I've been researching recipes to make a rich, golden chicken stock. When I make a beef stock for Pho, I parboil the beef bones. From what I understand, this process gets rid of impurities like blood and fat that would otherwise cloud the stock. But I have not found any recipes that call for parboiling chicken bones for chicken stock. I did find one recipe by Bobby Flay that calls for pre-roasting the parts. And I've read that parboiling beef bones yields better results than roasting.
Does anyone have experience parboiling chicken bones for stock, or know why most recipes don't call for it?