Bones for stock

If you can't find any, just use chicken wings.

Chicken Stock Recipe

Skin on is fine.

I use wings often. I cut them at the joints. Necks and backbones can be bought in some stores. Soup bones are good for beef stock.

I heard that if you just debone those rotisserie chickens that are at every grocery store and use what's left that it makes a good stock.


I've never tried it personally but it sounds like it would make a very good one.

I make delicious chicken stock from FRIED chicken bones. (Popeye's, Church's, etc.)

I just throw the bones into a pot and add water as I clean up from the eating of a box of fried bird. The bits of batter make the resulting broth a bit murky rather than clear though. Then again, a lot of uses for the broth, the murkiness doesn't matter a bit. Just label the freezer container so if making a something that requires clear broth you can choose appropriately.

The fried chicken based homemade broth still beats anything from a can or box on a store shelf.

ETA: I use pork shoulder bones and steak bones from smoked, grilled stuff to make a smoky flavored pork or beef stock too. Moral of the story: boil all your bones for stocks no matter the original cooking method.

Call up your cheap ghetto meat markets. Here in BR, I go to Scallan's for my stock bones.