Ideally use raw bones, with or without meat and giblets, excluding the liver. Alternatively, use leftover carcases. You can use bones from fattier types of poultry such as duck but avoid using the skin and any fat.
Break up the bones or carcases and put them in a large pan with chopped onions – unpeeled for a richer-coloured stock – carrots, celery and leeks. Game carcases also make a d