Meat

Because of its cost, meat is rarely used in stock-making anymore. (Exception: Chicken hearts and gizzards are often used in chicken stock.)

Occasionally, a broth is produced as a result of simmering meat or poultry, as when fowl is cooked for dishes like creamed chicken. This broth can then be used like a stock. However, the chicken is considered the object of the game in this case. The broth is just a byproduct.