Poultry Stock

While you can roast the odd bits and vegetables in the oven to give a more robust flavor to the stock, as with Beef Stock, I prefer just to simmer the odd bits. This yields a stock with good flavor that won’t overpower other flavors, making it versatile enough that it can be used almost anywhere stock is required. Don’t hesitate to mix and match the odd bits of different birds, and don’t forget to add some feet.