Poultry Stock

This versatile stock can be used almost anywhere stock is required. Using just bones is fine, but many birds’ bones are hollow (which enables them to fly). To make up for this lack of marrow, meaty pieces like wings, backs, and necks are usually added to poultry stock. You can mix and match the bones of different birds. The finished stock is the building block for hundreds of soups. For some suggestions, see the note at the end of the recipe.