Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock! Even the feet (after parboiled and peeled) are golden when it comes to stock (well, maybe not quail).
|Note: To adjust the size of any stock recipe the limiting factor is either the amount of bones and meat you have on hand, or the size of the stock pot. Start with that and work backwards, sticking near the following ratios: