It is so sexy to call it "bone broth". Back in the day we called it "stock" or "broth". It was assumed you used bones to make it. Chicken stock, beef stock, etc. But now, if you call it bone broth you can charge double. :-)

I always liked poaching whole chickens for chicken salad. Then you have a delicious stock, or broth, left over. Rip the chicken off the bones and let it boil again and it gets even better.

https://thetakeout.com/poaching-pro...cken-1837682227

As far as the foam is concerned, only skim it off if you don't like the looks of it. It doesn't affect the taste. Taste it yourself, just tastes like chicken.