Originally Posted by braslvr

That's exactly what we do when we roast a chicken, or when we debone thighs or drumsticks for stir-fry pieces. When we buy whole chickens to cut up into parts, the backs and wingtips always go into the stockpot. Can't tell you how long to cook it down, as it depends on how much water you started with. We boil the parts around 2-3 hours in enough water to cover them, remove them, strain the broth, cook it down (concentrate) till it tastes good, then skim the fat. All of the above, same for turkey.