Why is my chicken stock white and should ?

Making stock is almost an art. It is an integral part of the chemistry of the professional kitchen. It needs the bones, a mirepoix (celery, onions and carrots), and herbs (garlic, thyme, parsley, ground peppercorn). The herbs are added to the last 45 minutes of a 3 hour cooking time...not boiling but simmering and cleaning the froth off of the stock.

It takes some time to learn how to do this and you can google "make chicken stock" to get some ideas and maybe videos to help you create something that approximates the real thing. BTW use no salt. The salt comes from the final recipe you use the stock in.

It shouldn't be white all the way through, just the top where the fat has settled during cooling. Heat it all up, it's good. Don't add more water without adding chicken bouillon cubes or powder and your veggies. Salt to taste. Add your cooked chicken meat, if any, last. The best thing to do is saute some onions and celery and then add the broth.

it will clear up as it cooks and maybe next time you should try and boil it a little longer to get more of the flavor out of the bones !

I agree with ladybug you need to boil longer for more flavor. But it still will make a great soup the way it is.